Washed rind
Cow’s milk
Oka
Brought to Quebec in 1893 by a Trappist monk fleeing France.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
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.
The 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.
Tastes of
butter
hazelnut
earth
a mild fruity finish
Put it next to
Quebec cider
Maple syrup
Crusty bread
Amber ale
Tasting notes
No notes yet. Be the first to say something about Oka.