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
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