Oka Cheese
By: Anonymous

About

Oka is a Canadian cheese named after the small village of Oka, Quebec. Oka cheese has a pungent aroma and soft creamy flavor, sometimes described as nutty and fruity.

Information
Translations: Oka Siers, Oka Brânză, Oka sira, Oka Kaas, Oka पनीर, Oka Queijo, Ока сыра, Oka Τυρί, أوكا الجبن, 오카 치즈, Oka Sýry, Oka Keju, 奥卡奶酪, Oka Formatge, Oka Sir, Oka Syry, Oka Formaggio, אוקה גבינה, Oka Ost, Ока сир, 岡チーズ, Fromage Oka, Oka Käse, Oka Queso, Ока сиру, Oka Juusto, Ока сирене


Physical Description
The cheese, which is made from cow's milk is covered with a copper-orange, hand-washed rind.Semi-soft cheese.  Semi-soft cheeses, such as the famous Oka, are surface-ripened, meaning that the ripening process starts at the surface and progresses toward the interior. This delicate operation takes place in a refrigerated room in which cheeses are periodically turned and washed with a saltwater solution.



Selecting and Buying
Choosing: There are four types of Oka cheese, regular, classic, light and providence. 'Regular' Oka can be made from both pasteurized and raw cow's milk. It is a pressed, semi-soft cheese that is surface ripened for some 30 days. The 'Classic' is ripened for an additional month. Aging is done in refrigerated aging cellars. The cheese rounds are placed on cypress slats and the cheeses are periodically turned and hand washed in a weak brine solution. 'Providence' Oka is of a much more creamy and soft texture then either 'Classic' or 'Regular, while 'Light' is similar to 'Regular', but with a lower percentage of fat.



Preparation and Use
On pizza, in lasagna, in pasta dishes, in quiches, melted over side vegetables or in sandwiches.  It gives taste to soups, it can be used as a garnish in salads. And, its wonderful in fondues to warm those cold winter evenings! Burgundy when Oka is part of the main meal; Zinfandel when the cheese is served as part of a desert. 


Conserving and Storing
It can be stored 1 – 4 weeks in the least cold part of the refrigerator, such as the vegetable drawer.  It should not come into contact with other foods.  It should be wrapped in aluminum foil [although plastic can be used as a substitute].  The aluminum foil protected cheese should then be placed into freezer bags and all air should be expelled before sealing.  Should a whitish mould start to form, remove that portion and wrap in a paper towel before rewrapping.
Most semi-soft cheeses can be frozen without affecting their taste.  However, because these cheeses have a delicate texture, freezing may alter this texture.  You should allow the cheese to cool before freezing.



Social/Political
Oka cheese was originally manufactured by the Trappist Monks, who are located in Oka, Quebec, Canada. The cheese is named after the town. It has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company, the rights having been sold in 1996 by Les Peres Trappists. It is also manufactured in Holland, Manitoba, by Trappist Monks at their monastery, which is located 8 miles South East of Holland.
History: It originated in 1893. Since that time, Quebec has become a major producer of Canadian Cheese. Oka cheese has a pungent aroma and soft creamy flavour, sometimes described as nutty and fruity.