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