Oka - Ossou-Iraty


Oka is a Canadian, semi-soft, cows milk cheese with a washed rind. It was originally created in the late 1800s by French Trappist monks in the town of Oka in Quebec. Derived from the French cheese Port Salut, Oka has a soft and creamy pate with a rind that is slightly sticky, aromatic and reddish-orange in color. Its flavor is buttery and nutty. There are four types of Oka produced:

  • Regular: Made from both raw and pasteurized milk and aged for 1 month

  • Classic: Unpasteurized, and aged for two months

  • Light: Made with only pasteurized milk that is partially skimmed

  • Providence: The creamiest version of this cheese

Country: Canada
Region: Quebec
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: At least 1 month
Pasteurized: Both versions are available

Old Amsterdam

Old Amsterdam is an aged Gouda style cheese made from pasteurized cows milk. It is a Dutch cheese named after the capital city and the cheese is produced in the province of North Country in the west of the country. It is aged for approximately two years and regularly checked during the ripening process. It is a quality controlled cheese and can only be sold when the cheeses meet the criteria and therefore is labeled with with "Premier Grand Cru Classé". It has tiny salt crystals which form naturally and give added flavor and texture to the dense body. Old Amsterdam has an ivory colored pate with rich, nutty, robust flavor with hints of caramel and butterscotch and firm texture.

Country: Holland
Region: North Holland
Texture: Hard
Type of Milk: Cow
Aging Time: At least 24 months
Pasteurized: Yes 


Ossou-Iraty is an AOC sheep milk cheese from the western Pyrenees Mountains in France. The milk for this cheese may only be processed twenty days after lambing. The AOC regulations extend to two areas within the mountain range. Ossou is in Bearn and Iraty is in the French Basque region. Its pate is ivory colored and semi-firm with a flavor that is rich and nutty with undertones of caramel. It is also commonly referred to as Istara, which is the name of the most popular company that produces this cheese. 

Country: France
Region: Pyrenees Mountains
Texture: Semi-Firm
Type of Milk: Sheep
Aging Time: At least 3 Months
Pasteurized: Both versions are produced