The name “Oka” comes directly from the town where it was first produced. For decades, the monks crafted the cheese by hand, using raw milk from their own herd. Each wheel was washed with brine to encourage the growth of beneficial bacteria on the rind, a crucial step that gave Oka its characteristic copper-orange color and unmistakable smell. This unique microbiological environment, found only in the monastery’s cellars, contributed to its enduring flavor profile.
Today, Oka cheese continues to be produced, though on a larger commercial scale. In 1981, the Trappists sold the recipe and production rights to the Agropur cooperative, which modernized the process by using pasteurized milk and automated rind washing. Despite these changes, the cheese is still aged in the original monastery cellars, preserving a direct link to its heritage.
Oka is known for its semi-soft, pliable, and smooth texture, with a creamy paste ranging from ivory to pale straw in color. The rind, edible and aromatic, is closer to the reddish-orange hue typical of washed-rind cheeses. In terms of taste, Oka strikes a balance: its regular version offers a mild, buttery, and slightly nutty flavor with a gentle lactic tang, while the “Classic” Oka, aged longer, develops deeper and more complex notes, with hints of toast and a sharper aroma.
Oka remains an enduring symbol of Canadian cheesemaking, bridging the traditions of monastic craft with modern dairy science. It is not only a flavorful addition to cheese boards but also a reminder of how cultural heritage can thrive in contemporary food production.
Oka Cheese: A Canadian Monastic Tradition
