Quebec · Canada
Oka.
Oka glows amber-gold beneath its burnished, rustically fragrant rind—a whisper of the monastery kitchens where it was born. Slice into its supple, creamy paste and you'll find buttery richness with a delicate fruity undertone, mild enough to let the cow's milk shine through with savory depth. It's the kind of cheese that melts on your tongue without demanding attention, yet lingers with quiet sophistication.
Rate this cheese
The story
How it's made.
Why it tastes that way.
Oka cheese was developed by Trappist monks at l'Abbaye d'Oka in Quebec in 1893, based on the French Port-Salut tradition they brought from France. For decades it was made exclusively at the monastery.
In 1981 the recipe was sold to Agropur dairy cooperative, which continues commercial production. It remains Canada's most iconic monastery-style cheese.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Washed-rind
- Rind
- washed
- Age
- 1–3 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Oka's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Oka.
25 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Oka are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.