{"data":{"slug":"oka","name":"Oka","country":"Canada","milk":"cow","style":"washed","style_label":"Washed rind","strength":3,"strength_label":"Medium","summary":"Brought to Quebec in 1893 by a Trappist monk fleeing France.","image":"https:\/\/havarti.org\/cheeses\/oka\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/oka","region":"Oka, Quebec","aka":null,"texture":"Semi-soft, supple, close-textured","rind":"Washed, thin, orange-tan","age":{"min_months":1,"max_months":3,"label":"1 mo \u2013 3 mo"},"description":"Brother Alphonse Juin arrived at the Cistercian abbey at Oka, on the Lake of Two Mountains, carrying the recipe for Port-Salut from Brittany. The monks made it for a century before selling the operation in 1996.\n\nThe rind is brine-washed to a soft orange. The paste is buttery, nutty and mildly earthy, with a fruity finish and none of the aggression of a French washed rind. Canada's most recognisable cheese.","flavour_notes":["butter","hazelnut","earth","a mild fruity finish"],"pairings":["Quebec cider","Maple syrup","Crusty bread","Amber ale"],"vegetarian":null,"pasteurised":true,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"chimay-a-la-biere","name":"Chimay \u00e0 la Bi\u00e8re","url":"https:\/\/havarti.org\/api\/cheeses\/chimay-a-la-biere"},{"slug":"esrom","name":"Esrom","url":"https:\/\/havarti.org\/api\/cheeses\/esrom"},{"slug":"reblochon","name":"Reblochon de Savoie","url":"https:\/\/havarti.org\/api\/cheeses\/reblochon"},{"slug":"taleggio","name":"Taleggio","url":"https:\/\/havarti.org\/api\/cheeses\/taleggio"}]}}