When I am asked for recommendations on the perfect cheese for a cheese platter, the first thing that always comes to mind is the Oka cheeses! For anyone who has ever asked me for my favourite cheese, I always get excited and encourage everyone to try the Oka. It was the first cheese I tried when I started working in the deli and I have been in love ever since.
Named after the small village in Quebec in which it is made,( just southwest of Montreal), Oka has become a household name in Quebec since it was first made by Trappist Monks in 1893. All five have a relatively similar taste and texture profile but each is hidden with a unique flavour. (Each is ripened for different periods of time and each rind is handled differently.) My personal favourites are the Oka Classique and Oka Artisan, both made with raw milk, with a perfect balance of nuttiness and butter tones, I can eat a few slices of both just on their own. Oka Mushroom has been a recent addition to our deli, with the wonderful creaminess of the Oka Classique with delicious mushrooms, it won 1st Place in flavoured cheese category at the Quebec Fine Cheese Contest in 2010. However, they are also the mildest in flavour of the Oka's, so if you are looking for something a bit stronger, the Oka Regular or the Oka Raclette (are best). Both cheeses are ripened for over 35 days in the cellars of the Cistercian Abbey in Oka, before shipped, and possess intensified aromas of butter and hazelnuts. The Oka Raclette is made in the traditional style of the Oka, with the culture of Raclette, giving it the most intense flavour of all, while still retaining its creamy texture.
Classified as a semi-soft, the Oka's are perfect for crackers, cheese platters, wine pairings, cooking and it is perfect for melting. The rind of the Oka's intensify the flavour but are wonderful eaten without it as well.
I have used the Oka Artisan in sandwiches and burgers, as well as pizza's and nachos! (In fact, my perfect snack is cubes of Oka Mushroom with Falafel Chips, washed down with a GT Kombucha!), After reading more about the Oka's, I found countless recipes using the cheese, in poutine, pasta's, fondues, pastries, and basically anything imaginable!
So come try the Oka's in our deli today, you will not be disappointed! As a nice little bonus, the Oka's are also 15% off until May 29th!
Interesting recipe.
http://www.pleasureandcheeses.ca/recipes/oka-cheese-twistsBy Regina
So, if you don't know about Hotchkiss, you need to! Hotchkiss is the most local produce we get here in Calgary, short of growing it in our own gardens. Plus, a lot of their farm is indoors, which means it's gracing our shelves year-round! Arriving on our doorstep, the day after it's picked is chard, arugula, potted herbs, romaine lettuce, spinach, sundried tomatoes, pea shoots, beans, broccoli, purple cauliflower, carrots, green onions, and ridiculously beautiful heirloom tomatoes!
Fresh Heirloom tomates from Hotchkiss, $4.99/lb
