See more OKA cheese recipes

Is it to learn more about cheese?

It's OK if it's OKA. The rind is free of wax and enhances the cheese's nutty, fruity flavour.

It’s OK if it’s OKA. When it comes to this cheese, the smellier the better.

It’s OK if it’s OKA. While we still use the same recipe from 125 years ago, the cheese you’re about to enjoy isn’t quite so old.

It’s OK if it’s OKA. From raclette to mac ‘n cheese, melted OKA adds a rich, creamy texture to any dish.

It’s OK if it’s OKA. The buttery flavour of the cheese pairs beautifully with many types of fruit, including pears!

It’s OK if it’s OKA. Nothing tastes better with cheese than more cheese.

Dip ours in an OKA fondue or an OKA-based dip for double the buttery goodness.

It’s OK if it’s OKA. The nutty aroma of OKA pairs so well with the wild flavour of mushrooms that we mixed them right into one of our cheeses.

It’s OK if it’s OKA. You can trust the Trappist monks of Oka, who spent years perfecting the recipe we still enjoy today.

It’s OK if it’s OKA. As tasty as our cheese is with wine, it makes a snack all on its own.

It’s OK if it’s OKA. We won’t tell cheddar, we promise.

OKA logo OKA shadow OKA label