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This recipe is posted in response to a request in the French Cheese of the Week thread in the French, Creole and Cajun Cuisine forum. Oka is a French-Canadian cheese named after the small village of Oka, Quebec where it originated in 1893. Oka cheese is a Port-Salut style cheese and was originally made by Trappist Monks at the Abbaye Cistercienne d'Oka, using a recipe they brought from Brittany. It has a pungent aroma and soft creamy flavour, sometimes described as nutty and fruity. Oka is covered with a copper-orange, hand-washed rind. The preparation time is approximate, as some people move more quickly than others. This recipe comes from the Agropur Company, which is the company which has taken over production of Oka cheese.
Units: US | Metric
Serving Size: 1 (340 g)
Servings Per Recipe: 4
The following items or measurements are not included: