Cheese type Semi-soft cheese (pressed and uncooked cheese, surface-ripened, washed rind).
	Milk Whole pasteurized cow's milk
Oka Cheese Description Fat: 28% Cylindrical cheese, comes in various sizes 4 types of Oka cheese: Regular: Made from both raw and pasteurized cow’s milk, ripened for four weeks Classic: Unpasteurized, and aged for two months Light: Similar to regular Oka, but always pasteurized and lower in fat Providence: Creamier and softer than regular Oka	Country Canada
	Areas of production Québec
	Other info Created in1893 by the Trappist monks of Oka, Quebec. It is derived from the French cheese "Port Salut".

Oka cheese inside out

Oka's flavour evolves as it ages.

Made from whole cow’s milk, Oka cheese has a copper-red rind with a pale cream color and its surface may be dotted with small holes. Take a whiff of Oka and you are sure to detect scents of walnuts and apples, which also feature prominently in the cheese’s taste.

Oka cheese is aged on slabs of cypress wood and the rounds are often turned and hand washed in a salt water solution.

Although Oka cheese, like all cheeses, is high in fat, it does have two key health benefits. Oka cheese offers calcium and protein and should be enjoyed on occasion and in moderation.

If you have visited your local gourmet food store and picked up a wedge of Oka cheese, you will want to know the right way to keep it tasting so delicious. When storing Oka cheese, wrap it first in aluminum foil and place in the warmest spot in the refrigerator – usually the vegetable drawer. You can freeze the cheese, but let it thaw first within the refrigerator.

History

Oka cheese originated in Quebec. In the late 1800s, a group of Trappist monks settled in Oka, Quebec after being expelled from their native country of France. The monks used the only skill they had – cheesemaking -- to bring an income to the monastery. They produced Port Salut cheese, which they had made back in France, but altered the recipe a bit. Thus, Oka cheese, which the monks named after their new home village, was born. Although the production of Oka cheese is more commercialized today, the Trappist monks still supervise how it is made.

How to serve Oka Cheese

To enjoy it to the fullest, let Oka sit for 20 minutes at room temperature. It may be eaten with or without the rind.

Oka is a favorite selection for a cheese plate, but its versatility and delicate taste have made it a possibility in other dishes including pizza and pasta. Cut up the Oka cheese into small pieces and add it to baby greens with a dash of balsamic vinegar and olive oil. It melts easily, making Oka cheese a good choice for fondue. Grab your skewers and dip away! Or jazz up a dish of steamed asparagus or broccoli with a bit of melted Oka cheese and give your taste buds a dash of pure joy.