Oka
All of the monks' science and know-how is expressed in this great Canadian cheese. It ressembles the Port-Salut.
- Aroma frank nut flavor, complex aroma
- Taste taste of nut, fruity, pronounced according to age, fresh taste.
- Texture smooth, homogeneous texture, with a certain flexibility.
basic info
Category: Semi-Soft
Rind type:
Washed
Appearance:
rind of a straw to orange-red colour, slightly sticky; cream interior.
Milk type: Pasteurized
Moisture:
45
Milk fat:
30
Manufacturing process:
Industrial
Other varieties available:
Classic, l’Artisan, mushrooms and Light
Province of Origin: Quebec
Distribution:
national
How to enjoy them?
Without a doubt, Oka is famous on cheese trays around the world… almost. With a drop (or two) of Burgundy, it’s pure ecstasy! Oka also gladly lends itself to the most diverse of culinary adventures. So, allow yourself to be tempted!
How are they made?
To learn how this cheese is made, click here.
