A cow's milk cheese originating from the Trappist monks who emigrated from Brittany and settled in Oka, as small village near Montreal, Canada. The monks, familar with Port Salut cheeses, were able to continue making a variation of the cheese, calling it Oka, after the name of their village. The cheese is now commercially produced in Canada, aged to peak flavor, and sold in wheels. It is a cheese with a semi-soft texture, less rubbery than Port Salut, and a mildly nutty flavor.
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