Oka Cheese's Perfect Wine Pairing Partners

Oka cheese is a semi-firm, washed-rind cheese with a distinctive aroma and a subtle, irresistible hazelnut-and-butter taste. Named after the town of Oka in Quebec, it was created in 1893 by the Trappist monks of the Oka Abbey. With its unique and divine flavour, Oka cheese is best enjoyed with fruits, nuts, jams, and most importantly, wine and beer. So, what wine goes with Oka cheese?

Oka cheese is a semi-firm, washed-rind cheese with a buttery, nutty and fruity flavour

When it comes to wine pairings, Oka cheese's fruity and nutty notes pair well with a French Burgundy made from Pinot Noir. It also complements Zinfandel. For a classic wine and cheese combination, Oka can be served with grapes, apples, or pears, which highlight its subtle and irresistible hazelnut and butter taste.

In addition to wine, Oka cheese is versatile and can be enjoyed in various ways. It can be roasted, grilled, melted, or grated, making it a delicious addition to sandwiches, stews, or grilled cheese. Oka is also a great choice for fondue due to its excellent melting properties.

For those who enjoy exploring unique pairings, Oka cheese complements certain beers, such as full-bodied Belgian tripels, wheat beers, or saisons. The bitterness of IPAs and Pale Ales also marries beautifully with the profile of Oka cheese.

When creating a cheese platter, Oka can be accompanied by fruits like pineapple, mango, or honeyberry, adding a sweet and refreshing contrast. Nuts, jams, and bread are also excellent choices to round out the flavour experience.

Wines that complement Oka's flavour include French Burgundy, made from Pinot Noir, and Zinfandel

Oka cheese is a semi-firm, washed-rind cheese with a distinctive aroma and a subtle, buttery taste. Its rind is coppery-coloured, and its paste is pale yellow. The cheese is named after the town of Oka in Quebec, Canada, and was created there in 1893 by the Trappist monks of the Oka Abbey.

In addition to wine, Oka cheese pairs well with certain beers, such as Belgian tripels, wheat beers, and saisons. These beers complement the cheese's gentle but distinctive taste, which is imparted by its washed rind. For those who enjoy a contrast between their cheese and beverage, a sharp and bitter IPA can also be a good choice.

When creating a cheese platter with Oka, it is important to consider the number of guests (plan for around 250g per person) and the platter material, as wood, slate, and ceramic each have their advantages. Oka's pressed nature means it can be combined with almost any food, making it a versatile choice for snacking or cooking.

Oka cheese is a Canadian classic, first created in 1893 by the Trappist monks of Oka Abbey

Oka is a semi-firm, washed-rind cheese with a distinctive aroma and an orange rind. The cheese is aged in the cellars of Fromagerie Oka, and the longer it is aged, the more coppery the rind becomes. The paste is pale yellow, with a subtle, buttery taste and a soft, creamy texture. Oka melts very well and is naturally lactose-free.

When it comes to wine, Oka's ancestry is the French cheese Port Salut, so it pairs beautifully with a French Burgundy, made from Pinot Noir. It also goes well with Zinfandel. For a refreshing and savoury treat, Oka is excellent with cherry tomatoes, and its nutty, fruity notes also pair well with walnuts, cashews, figs, grapes, or apples.

While Oka is a versatile cheese that can be enjoyed in many ways, it truly shines when paired with the right wine or accompaniments. Whether enjoyed on a cheese platter, in a fondue, or simply savoured on its own, Oka cheese is a delicious piece of Canadian history.

Oka cheese is made from raw or pasteurised cow's milk and is aged for 30 or 60 days

Oka cheese is a semi-firm, washed-rind cheese with a distinctive aroma and a rind that ranges from orange to amber to coppery in colour. It is made from raw or pasteurised cow's milk and is aged for 30 or 60 days. The longer the cheese is aged, the more pronounced its flavour becomes.

Oka cheese has a subtle, buttery taste with a soft, creamy flavour and fruity, nutty notes. It is naturally lactose-free and melts very well, making it perfect for fondue. Its texture is described as firm, and it pairs well with fruits such as apples, grapes, strawberries, pears, cherry tomatoes, pineapple, mango, and honeyberries. Oka cheese also goes well with nuts like walnuts and cashews.

When it comes to wine, Oka cheese's ancestry is the French cheese Port Salut, so it pairs well with a French Burgundy made from Pinot Noir. It also complements Zinfandel. For beer lovers, Oka cheese is a great match for bubbly beers like blonde lagers and saisons, as well as full-bodied beers such as Belgian tripels and wheat beers.

Oka cheese is a versatile delight, perfect for snacking, cooking, or enjoying as part of a cheese platter. It can be roasted, grilled, melted, or grated, adding a unique flavour to various dishes. Its origin dates back to 1893 when it was created by the Trappist monks of the Oka Abbey in Quebec, Canada.

Oka cheese is lactose-free and can be frozen, grilled, melted or cooked

Oka cheese is a versatile option for those who are lactose intolerant. It can be grilled, melted, or cooked, and it can even be frozen for later use. Freezing Oka cheese will alter its texture, but it should return to normal after some time at room temperature. Oka cheese is a good option for pregnant women as it is made from pasteurized milk, but it is recommended to cook it in a saucepan or gratin during pregnancy.

When grilled, Oka cheese makes a delicious sandwich with chicken and salsa. It can also be used in a mac and cheese or asparagus-prosciutto rolls. Oka cheese has a subtle butteriness and distinctive aroma that pairs well with a variety of wines. A light-bodied red wine, such as a Pinot Noir, will complement the cheese's buttery and nutty flavours without overwhelming them. For a white wine pairing, a crisp and dry option like a Sauvignon Blanc will cut through the richness of the cheese while highlighting its fruity notes.

If you're looking for a sparkling wine to pair with Oka cheese, a brut Champagne or a dry sparkling wine will have the acidity and bread notes to match the cheese's buttery flavour. For a rosé pairing, look for a dry and crisp option with red fruit flavours. This will complement the cheese's subtle sweetness and provide a refreshing contrast. Dessert wines, such as a late-harvest Riesling or an ice wine, can also be a delightful pairing with Oka cheese. Their sweetness will balance the saltiness of the cheese, creating a harmonious flavour profile.

When creating a wine and cheese pairing, consider the intensity of both the wine and the cheese. Oka cheese has a more subtle flavour, so it is important not to overpower it with a full-bodied wine. Lighter, more delicate wines will enhance the cheese's nuances, creating a well-rounded tasting experience. Additionally, the serving temperature of the cheese matters. Ideally, Oka cheese should be served at a temperature between 2°C and 4°C, which is slightly warmer than the upper and middle sections of a standard refrigerator. This ensures the cheese is at its optimal flavour and texture.

Frequently asked questions