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Oka

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

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:

1) Regular: Made from both raw and pasteurized milk and aged for 1 month
2) Classic: Unpasteurized, and aged for two months
3) Light: Made with only pasteurized milk that is partially skimmed
4) Providence: The creamiest version of this cheese

Oka Cheese on Foodista

   

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