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.

Aroma: Nutty and complex with a light aroma of fermentation.

Taste: Nutty, fruity, fresh taste, which becomes stronger with age.