Distinctive Features
Oka cheese presents a distinctive square shape with rounded corners. It typically weighs about 1.8 kilograms. Its rind is washed, giving it a characteristic orange-brown colour and a slightly sticky texture.
The interior paste is pale yellow and semi-soft. It has a smooth, creamy consistency with small, irregular eyes. The cheese offers a rich, buttery flavour with notes of earth and nuts.
Its aroma is robust and pungent yet inviting. The fat content in dry matter is about 50 percent. Oka has a moisture content that contributes to its supple, yielding texture.
Cheese Varieties
Classic Oka is the original variety aged for about one month. It has a firm but pliable texture and a balanced flavour. This version is widely available across Canada and internationally.
Oka L’Artisan is a smaller format cheese. It is aged for a shorter period, resulting in a milder taste. This variety is often preferred for its softer texture and lighter aroma.
Oka Raclette is a specific variety designed for melting. It shares the same base production method as classic Oka. Its flavour profile is optimized for use in cooked dishes like traditional raclette.
History and Traditions
Oka cheese was first created by Trappist monks in Oka, Quebec, in 1893. The monks adapted a recipe from Port-du-Salut cheese in France. They used raw cow’s milk from their own herds to produce this unique cheese.
The region of Oka is also famous for its calvados and apple orchards. The cheese quickly gained popularity across Canada. It became a symbol of Quebec’s culinary heritage and monastic tradition.
Production was later taken over by Agropur, a large dairy cooperative. They continue to make Oka according to the original methods. The cheese now holds a special status in Canadian gastronomy.
Production Process
Oka production begins with pasteurized cow’s milk. The milk is warmed and mixed with rennet and bacterial cultures. This causes the milk to coagulate into curds.
The curds are cut, drained, and placed into moulds. They are then pressed to expel additional whey. The young cheeses are brined to develop flavour and preserve them.
The cheeses are aged in cellars for a minimum of three weeks. During aging, they are regularly washed with a brine solution. This washing encourages the growth of bacteria that give Oka its orange rind and pungent aroma.
Wine or Beverage Pairings
Oka pairs excellently with full-bodied white wines like oaked Chardonnay. The wine’s buttery notes complement the cheese’s richness. Its acidity cuts through the creamy texture beautifully.
Red wines such as Pinot Noir or light Merlot also work well. Their fruity profiles balance Oka’s earthy tones. Avoid heavily tannic reds which can overpower the cheese.
Local Quebec ciders and craft beers are fantastic pairings. A dry cider highlights the cheese’s nutty character. A malty ale can stand up to its robust flavour.
Suitable Fruit and Vegetables
Fresh apples and pears provide a crisp, sweet contrast to Oka. Their juiciness cleanses the palate between bites. Choose firm, slightly tart varieties for the best effect.
Grapes and figs offer a burst of sweetness that enhances the cheese. Their small size makes them perfect for cheese boards. Dried apricots also pair well, adding a chewy texture.
Roasted root vegetables like carrots and beets complement Oka’s earthiness. Their natural sugars caramelize during cooking. Serve them warm alongside the cheese for a hearty combination.
Suitable Meat and Fish dishes
Oka melts beautifully over grilled steak or burgers. Its creamy texture adds richness to the meat. The cheese’s flavour stands up well to beef’s robustness.
It works wonderfully in sandwiches with smoked turkey or ham. The cheese provides a savoury depth to the lean meats. Try it toasted for a warm, comforting meal.
For fish, try Oka with smoked salmon or trout. The cheese’s saltiness complements the fish’s oiliness. Incorporate it into a creamy sauce for poached white fish.
Presentation
Remove Oka from the refrigerator one hour before serving. This allows it to reach the ideal temperature of about 18 to 20 degrees Celsius. At this temperature, its aroma and flavour fully develop.
Present Oka on a wooden board or slate plate. Arrange it whole or pre-sliced into wedges. Include a cheese knife with a sharp blade for easy cutting.
Accompany the cheese with crackers, bread, and chosen pairings. Ensure guests have individual plates and small knives. This setup encourages tasting and sharing.
Recipe Ideas
Oka and Caramelized Onion Tart
This savoury tart highlights Oka’s melting qualities and rich flavour. The sweetness of caramelized onions balances the cheese’s saltiness. It makes an excellent appetizer or light main course.
Serve the tart warm with a simple green salad. The crisp greens provide a refreshing contrast. This dish is perfect for brunch or a casual dinner.
- 1 sheet puff pastry
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 200 grams Oka cheese, cubed
- 2 eggs
- 100 millilitres cream
- Salt and pepper to taste
- Preheat oven to 200 degrees Celsius.
- Melt butter in a pan and cook onions over low heat for 20 minutes until caramelized.
- Roll out pastry and place in a tart tin.
- Spread onions over the pastry base.
- Scatter Oka cheese cubes over the onions.
- Whisk eggs with cream, salt, and pepper. Pour over the tart.
- Bake for 25 minutes until golden and set.
Classic Oka Grilled Cheese Sandwich
This recipe transforms a simple sandwich into a gourmet experience. Oka’s excellent melting properties create a stringy, creamy interior. Its robust flavour stands up well to hearty bread.
Pair the sandwich with a bowl of tomato soup for dipping. The acidity of the soup cuts through the richness. This combination is the ultimate comfort food.
- 8 slices sourdough bread
- 300 grams Oka cheese, sliced
- 4 tablespoons butter, softened
- 2 tablespoons Dijon mustard (optional)
- Spread one side of each bread slice with butter.
- If using, spread mustard on the unbuttered side of four slices.
- Place cheese slices on the mustard-spread bread.
- Top with the remaining bread slices, buttered side out.
- Heat a skillet over medium heat.
- Cook sandwiches for 3-4 minutes per side until golden and cheese is melted.
Similar Cheeses and Alternatives
Port-du-Salut is the French ancestor of Oka and shares many characteristics. It has a similar washed rind and semi-soft texture. Its flavour is slightly milder but equally complex.
Saint-Paulin is another French washed-rind cheese comparable to Oka. It offers a creamy texture and a mild, buttery taste. It is an excellent alternative if Oka is unavailable.
Havarti from Denmark provides a different but complementary profile. It is also a semi-soft cow’s milk cheese with a buttery flavour. While it lacks a washed rind, its melting qualities are similar.