This semi-soft cheese with a washed rind is made from pasteurized milk. Rich in both history and flavour, OKA needs no introduction. Aged over 35 days in the original cellars of the Cistercian Abbey of Oka, this delightful cheese is eminently desirable. Beyond its legendary aroma, it offers subtle and irresistible nut and butter flavours. Its supple rind varies from yellow straw to yellow-orange in colour. The rustic aroma of the cheese varies from mild to strong, depending on its ripening process. The interior is supple, velvety and creamy and varies in colour from cream to ivory. It is offered in wheels, wedges and sliced.
OKA single-serve wedges - New!
Perfect for those afternoon cravings at the office, an on-the-go treat or simply to indulge in the authentic OKA flavour between meals. OKA is now available in single-serve 20 g size. Made with original 45-day ripened OKA wheels, OKA single-serve has a creamy and soft texture. It also comes with the distinctive OKA taste that its fan will recognize. Available in packs of 2, 5 or 8 wedges. A new snacking solution for fine cheese lovers!
The term “Oka” was the name of an old Algonquin from the area and is said to mean “golden fish.” Produced since 1893, OKA is considered to be one of the oldest Quebec cheeses. 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 a cheese similar to the European Port-Salut cheese in order to remedy their financial worries and thereby ensure their survival.
OKA is available at the Abbey store and in most speciality cheese shops and supermarkets.
Awards and distinctions
2016 winner, as well as 2015 and 2014 finalist at the Sélection Caseus competition in the Semi-soft Cheese with a Washed, Mixed or Natural Rind class.
2015 World Cheese Awards Silver medal winner in the Semi-soft cheese class (cheese not in any other semi-soft or firm class).
2014 Finalist at the Royal Agricultural Winter Fair's cheese competition, Semi-soft Cheese with a Washed, Mixed or Natural Rind class.
Also placed 3rd in the Open Class in 2009 and 3rd in the American Originals class in 2007 at the American Cheese Society competition. In 2006, 2nd at the American Cheese Society and 3rd at the British Empire Cheese Show in the Semi-Firm Cheese category.