While the recipe for OKA cheese is anchored in tradition, the methods for making it never cease to evolve. This is done to ensure we maintain the same delicious taste for generations to come. You know what they say, the more things change, the more they stay the same.
OKA cheese is a ripened, washed rind cheese. While it was once made from milk fresh from the abbey’s farm, today it’s made from pasteurized milk.
Every day, master cheese makers wash the wheels with a solution to promote proper aging. These days, this process is facilitated by machines that allow for a more homogenous production and limit rind contamination.
The secret to the flavour and iconic aroma lies in the complex microbiology of the rind, found only in the cellars of the Fromagerie d’Oka. Forget crust, you’ll want to eat your rind!
