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