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Oka Cheese
Oka Cheese

In the same family as Cantonnier, Munster, Noyan, Saint-Paulin and Tomme, Oka cheese was born in Quebec about 1881 at the Oka Trappist monastery.  

The monks of this large monastery turned to their cheesemaking traditions to bring in revenue and their product rapidly became one of the star products of Quebec's gastronomy. In 1886, the affluent population of Quebec City were heading to the Grenier grocery on Rue St. Jean to seek out Canadian cheese (cheddar) and Oka to accompany the Roquefort that graced their cheese platters. Only Gruyère and Parmesan were used for cooking. 

Oka Cheese 1

For almost three-quarters of a century, the monks at OKA Abbey continued to support themselves with their renowned OKA cheese. But changing times and a commitment to their vows of simplicity and poverty led the monks to decide that it was time to pass their secret on.

Since 1981, Agropur has been in charge of the production of OKA. It is still made in the very same cellars on the Abbey grounds using the same well-guarded recipe passed down from Frère Juin. In fact, many of the monk’s original religious artifacts still adorn the cellar walls, keeping watch over new hands practicing a century-old trade.

Description

Smooth coppery-red rind, somewhat sticky depending on the cheese's ripeness; smooth curd dotted with some holes; slightly supple, pale cream in color; strong scent that increases over time, of fresh walnuts and peanuts; mild but straightforward flavors of nuts and apples.  

OKA l'Artisan Cheese
Oka Cheese 2

OKA L'Artisan artfully combines the renowned traditional OKA taste with the irresistible flavour and distinct look of a European-style honeycombed cheese. The best of both worlds on your plate!

Sizes available :
180g / 4.5 kg wheel / Portion Pack (5 x 20g) / Portion Pack (8 x 20g)

F.M. : 28 %
Moisture : 42 %

Storing, Cooking

 Serve as part of a cheese tray or at the end of a meal. It will please anyone looking for a full flavor that is not too aggressive. 

To best appreciate it, serve simply with bread and fruits. 

It can also be used in cooking; it makes an excellent thickener for sauces. 

Will keep for up to 6 months under the right conditions. 

 
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