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Oka
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Oka

cheese
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Quick Summary

Oka cheese is a type of semisoft cow's milk cheese that was first made by Trappist monks in Quebec, Canada. It is a popular Canadian version of Port Salut cheese, which originated in France.1

The process of making cheese, including Oka, involves curdling milk to form solid curds and liquid whey. Starter cultures and a coagulant like rennet are added to the milk to help the proteins clump together. The curds are then cut, heated, and drained to remove whey. Salt is added for flavor and preservation, and the curds are pressed into shape. Finally, the cheese is aged to develop its distinctive flavor and texture.23

Summary created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
3 Britannica Sources
  1. How Is Cheese Made?
  2. Port Salut cheese
  3. dairy product - Inoculation and curdling

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