Recipies with oka
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. About 1975 the production of Oka cheese was transferred to a commercial enterprise in order to allow for wider distribution of this famous red wheel.
Made from whole cow's milk
Nutritional values per 100 g
- Moisture: 46%
- Fat: 26-40%
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.