This semi-soft cheese with a washed rind is made from pasteurized milk. Following tradition, OKA with mushrooms goes through a ripening process of over 35 days in the original cellars of the Cistercian Abbey located in OKA. Although it possesses the distinct legendary aroma of an OKA, it distinguishes itself by its superb strawcoloured rind that is dotted with mushroom pieces. OKA with mushrooms exquisitely mixes the characteristic flavour of the OKA with that of wild mushrooms and truffles. A refined masterpiece!
Produced since 1893, OKA is considered to be the oldest Quebec cheese. It has been made by the Agropur cooperative since 1981, when the cooperative bought the famous Fromagerie Oka from the monks. The cheese owes its existence to Alphonse Juin, a cheese maker originally from France, who advised the monks to make cheese in order to remedy their financial woes and thereby ensure their survival. Today, Agropur produces several varieties, including OKA with Mushrooms.
OKA with Mushrooms is available at the Abbey store and in most speciality cheese shops and supermarkets.
Awards and distinctions
2015 finalist in the Flavored Cheese by Addition of Spices, Vegetables, Fruits or Nuts class and 2010 1st prize winner from the École de laiterie in the Flavoured Cheese class of the Sélection Caseus competition, as well as 3rd place at the 2015 American Cheese Awards in the Soft-Ripened Cheese with Flavor Added class.