This firm, uncooked pressed cheese with a washed rind is made from pasteurized milk. OKA Raclette is ideal for cheese plates. The unique concept from which it was born gives it the characteristics of melting slowly when heated and browning without burning. Like regular OKA, this cheese ripens for over 35 days in the cellars of the Cistercian Abbey located in Oka, and possesses the same deliciously subtle aroma of hazelnut and butter. Enjoy it in a Raclette or incorporate it into your recipes. It has no equal when it comes to cooking your favourite pasta "au gratin" or simply spicing up a grilled cheese sandwich.
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 Raclette.
OKA Raclette is available at the Abbey store and in most speciality cheese shops and supermarkets.
Awards and distinctions
Oka Raclette took 2nd place in its category at the 2010 British Empire Cheese Show.