It was in 1893, in an abbey protected by two mountains, that a small group of monks created OKA, one of Quebec's very first fine cheeses. Its secret? The know-how and patience of the Trappist monks, who baptized each cheese in a special wash that gave OKA its unforgettable taste and unique aroma.
Today, this Quebec tradition continues to be crafted in the very same cellars of the Cistercian Abbey. The cheese makers at Agropur religiously follow the ancestral recipe and prepare OKA with the same care in order to bring you this authentic Quebec cheese - part of our heritage for over 110 years.
OKA, taste the tradition firsthand.