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Oka, a semi-soft, pasteurized cow's milk cheese, is known as one of the most popular Canadian cheeses. It is produced from an original recipe brought by the Benedictine monks. These monks originated in Brittany, France, then moved to the village of Oka just outside of Montreal in Quebec to start a new monastery. Today, this cheese is licensed from the monks and produced by Agropur, the largest dairy cooperative in Canada. However, it is still aged for two months in the monastery's cellar, located right next door to the modern cheese plant. Although similar in style to Port Salut, many prefer the less rubbery texture and more interesting flavor of Oka. Oka has a distinctive, full flavor, filled with delicate subtleties. It is mellow, smooth, creamy, and a little bit nutty. However, it does tend to have a strong, pungent aroma that is not for the timid. Oka can be served as a dessert cheese along with apples and a glass of Zinfandel, or try it melted on top of fresh vegetables for a delicious side dish to accompany any meal!
Made from pasteurized cow's milk.
Photo depicts whole 5 lb. form of cheese.
We cut and wrap this item by the pound.