Oka is a Canadian cheese that is named after the small village of Oka in Quebec ( in Montreal ), in which it is produced since 1893.
Oka cheese has a soft, creamy taste and a pungent flavor, which is sometimes described as nutty and fruity. Oka is an excellent replacement for many semi- soft ripened cheese in all kinds of dishes.
There are two types of Oka cheese, Regular and Classic. Oka can be made from pasteurized or raw milk. Regular is a pressed, semi-soft cheese that is aged for about 30 days on the surface. Classic matures another month. The tire is carried in refrigerated cellars. The cheeses are in this case mounted on boards of cypress wood and regularly turned in a weak brine and washed.
Oka was originally manufactured by French Trappist monks who produced the monastery of Port Salut cheese. When these monks at La Trappe, near Oka, settled, they brought with her cheese recipe for Port Salut from Brittany (France) and placed the Oka cheese forth. Until 1875 their cheese had become popular in Paris and today they oversee its production.