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	Cheese - The igourmet.com Encyclopedia of Cheese
		This cheese is unusual in that it is baked during the cheesemaking process.
		It is a creamy cheese with a flavor of nuts and fruit and an aroma of fresh hay.
		This cheese is semi-soft with a smoky brown rind.
	www.igourmet.com /ST/encyclopedia.asp (5491 words)

	Cheese
		Cheese is a foodstuff made from the curdled milk of various animals including cows, goats, sheep, and water buffalo.
		Bacteria are added to cheese to add flavor, and some cheeses also have molds, either on the outer skin or thoughout.
		Cheese is naturally white so it is common to add color, for example hard cheeses often have annatto[?] or carotene added to make them yellow.
	www.ebroadcast.com.au /lookup/encyclopedia/ch/Cheese.html (201 words)

	Oka is a river in Russia Russia Oka Oka is... (Site not responding. Last check: 2007-10-29)
		Oka is a river in Russia Russia Oka Oka is...
		It is noted for Oka cheese Oka cheese and the Oka Crisis Oka Crisis of 1990 1990.
		Oka cheese Oka cheese is a semi-soft surface ripened cheese.
	www.biodatabase.de /Oka (120 words)

	Station Information - Oka
		Oka is Turkish measure of weight equaled to 1.28 kilograms.
		Oka is also the name of a car produced by Lada (named after the river).
		It is a semi-soft surface ripened cheese originated in 1893 by Trappist monks.
	www.stationinformation.com /encyclopedia/o/ok/oka.html (91 words)

	Oka cheese - Wikipedia, the free encyclopedia
		Oka is a Canadian cheese named after the small village of Oka, Quebec where it originated in 1893.
		Oka cheese has a pungent aroma and soft creamy flavour, sometimes described as nutty and fruity.
		The cheese rounds are placed on cypress slats and the cheeses are periodically turned and washed in a weak brine solution.
	en.wikipedia.org /wiki/Oka_cheese (415 words)

	Oka Cheese,Canadian Oka Cheese,Fromage de Oka
		Oka is the name of a small village in Québec, situated on the north shore of the Lake of the Two Mountains, just southwest of Montréal.
		The cheese rounds are placed on cypress slats and the cheeses are periodically turned and washed in a weak brine [saltwater] solution.
		Both cheeses have a distinctively flavored taste of the delicate subtleties of fresh, mellow nuttiness and fruitiness; it is also mellow, smooth, creamy and and butterly.
	www.french-at-a-touch.com /Gourmet/Cheese/oka_canadian.htm (768 words)

	Fromartharie--Products
		Oka is a soft ripened cheese, made with the same recipe that was used over 100 years ago by the Trappist monks that created this special product.
		Oka is a wonderful snack cheese and marries well with full-bodied white and fruity red wines.
		This cheese has a soft and creamy texture that is delicately punctuated by the aroma and flavor of the Rosemary – which subtly lends its personality to the cheese during aging.
	www.fromartharie.com /products/agro-specialties.html (263 words)

	DUCK and DECANTER Specialty Cheeses
		Classic cow's-milk cheese of Normandy, named for a village in that region; its characteristic creamy, ivory-coloured interior and downy white surface, resembling that of Brie, result from the Penicillium camemberti mold with which the curd is treated.
		Oka cheese, first made at a Trappist monastery at the village of Oka in Quebec, is a popular Canadian version.
		Cheeses from Spain are commonly made from sheep's milk because most of the territory is rocky and dry, unfriendly to cows but suitable to raising goats and sheep.
	www.duckanddecanter.com /Cheese/cheese.htm (3884 words)

	Mystic Market Catering - Fine Cheese
		Morbier is a cow’s milk cheese from the Franche-Comte region of France.
		The cheese imparts the essence of the Italian countryside in such a demonstrative manner, that you could swear that you were sitting among the cows on a grassy hillside in Lombardy.
		Slightly aged goat cheese dipped in the marc of the region, and wrapped in a softened chestnut leaf.
	www.mysticmarket.com /cheese.htm (2906 words)

	Oka - Review - Cottage Cheese Food of Emperors
		Cottage Cheese is eaten all over the world, From the Hindoos in India to the Slavs of the Russian swamps who have 47 varieties of "Tvorag" to the Amish of Pennsylvania (aka Pretzelvania)it is made from pastuerized milk and has a bland taste because the curds are washed to remove most of teh acids.
		Got a bread machine at home and the novelty is wearing thin of the prepackaged kits that aren't any damn good in the first place and you finally realized that fresh bread is good but then without all the preservatives and shit it gets nasty and hard too fast (like this bloke next door).
		I can't say that cottage cheese adds flavor or anything but it is a damn good filler taht is healthy, low fat and full of protein.
	www.dooyoo.co.uk /food/oka/374816 (1028 words)

	Say Cheese: Made That Way for 600 years (via CobWeb/3.1 planetlab2.tamu.edu) (Site not responding. Last check: 2007-10-29)
		It is the only vintage cheese in the world, stamped with the month and year it is made, and the longest aged, taking two full years of aging in warehouses before it can be sold.
		The long aging is the reason the cheese has its sharp distinctive flavor—and is also why it’s impossible to slice.
		The breakdown of the protein as the cheese ages causes a crystalline structure to form, making it perfect for serving in chunks or for grating over pasta or in soups.
	www.travellady.com.cob-web.org:8888 /articles/article-saycheese.html (1010 words)

	Wegmans: Cheese (Site not responding. Last check: 2007-10-29)
		Choose your cheese with care with this up-to-date library referencing nearly 200 varieties found in our stores.
		Here are three of our favorite domestic cheeses — all from our holiday magazine — paired with items to enhance their flavors.
		Faribault Dairy is the only US cheesemaker to still cure and age its blue cheese exclusively in caves.
	www.wegmans.com /freshProducts/cheese/encyclopedia (221 words)

	Oka - Wikipedia, the free encyclopedia
		Oka is an alternate spelling of oca, the root vegetable.
		Oka River is a river in the European part of Russia.
		It is noted for Oka cheese and the Oka Crisis.
	en.wikipedia.org /wiki/Oka (258 words)

	Amazon.com: Oka Classique (1 Pound) by igourmet.com: Gourmet Food (Site not responding. Last check: 2007-10-29)
		Oka, a semi-soft unpasteurized cows milk cheese, is known as one of the most popular Canadian cheeses.
		Oka has a distinctive, full flavor that is filled with delicate subtleties.
		Oka can be served as a dessert cheese along with apples and a glass of Zinfandel or try some Oka melted on top of fresh vegetables for a delicious side dish to accompany any meal!
	www.amazon.com /Oka-Classique-1-Pound-igourmet-com/dp/B0000D9N4L (571 words)

	Seacrest Foods International - Oka (Site not responding. Last check: 2007-10-29)
		Oka is a classic Canadian "Washed rind" cheese created over 100 years ago by Trappist Monks.
		It is pressed and surface-ripened, with a dry, firm rind, and supple, tender and soft body.
		Oka, whether regular or classic, is ideal on cheese trays.
	www.seacrestfoods.com /cheese/descriptions/caoka.html (60 words)

	TimeFinders Coaching: Life and Career Coaching for Women in Midlife (Site not responding. Last check: 2007-10-29)
		Cheese by definition is a solid food made from the curdled milk of cows, goats, sheep, water buffalo and other mammals.
		The many different types and flavours of cheese are a result of using different species of bacteria, and molds, different levels of milk fat, variations in length of aging, differing processing treatments and different breeds of cows, sheep or other mammals.
		For example, the traditional cheese trays loaded with a mixed variety of all these cheese families is a recipe for disaster when pairing the wine because there is no one wine that will go with everything.
	www.timefinders.net /lifestyles_12.php (987 words)

	Thrifty Foods - Departments / Deli / World of Cheese / Canadian Cheeses
		Cheese makers decided to lop off the top third and create a completely different look, thereby saving themselves the expense of throwing away their moulds.
		This cheese is soft & creamy, with undertones of mushrooms and warm cream, but also with hints of the beautiful lush meadows of the Comox valley.
		The cheese is aged in the cellars of the old monastery.
	www.thriftyfoods.com /departments/deli_awrldo_cndn.html (3162 words)

	Pacific Northwest Cheese Project
		This cheese is made by Cabot Creamery but aged in the Jasper Hill Farm caves by Mateo Kehler.
		Cheesemakers out west are still battling their states just to age their cheeses on wooden boards (as opposed to steel or plastic); to these folks, aging cheese in a dark earthen cave must seem a distant dream.
		Sasha Davies and Michael Claypool of Cheese by Hand were in Portland for the recent American Cheese Society conference....while they were here, Rebecca Gerendasy filmed them tasting cheese and chatting at the Portland Farmer's Market for the video blog Cooking up a Story.
	pnwcheese.typepad.com (2905 words)

	Magasin de l''Abbaye Inc. - Cheese Shop - ClicShop (via CobWeb/3.1 planetlab2.tamu.edu) (Site not responding. Last check: 2007-10-29)
		This firm, surfaced ripened cheese continues to be made from the original recipe created over 100 years ago by Trappist monks.
		Oka’s distinctive flavour is filled with delicate subtleties: mellow, smooth, creamy, and a little bit nutty.
		With its all-purpose goodness, Oka is a true Canadian cheese.
	www.abbayeoka.com.cob-web.org:8888 /securestore/c37691.2.html (101 words)

	Cheeses of Canada and the US
		Aged over 1 year, this pale, ivory goat cheese is firm, dense and has a slight graininess.
		This great piece of cheese is finished in a fl wax.
		In our estimation Sally Jackson is the finest cheesemaker in the United States, and we are proud to have her cheese in our shop.
	www.idealcheese.com /catalog/canada_us.htm (295 words)

	Story by B.J. Rhodes - THE OKA INCIDENT (Site not responding. Last check: 2007-10-29)
		They were soon in hog-heaven, gorging on cheese and carefully trimming off the rinds which they fed to Piglet, nearly losing a finger or two in the process.
		After a thorough stuffing, they concluded that it would be a darn shame to eat another bite of the delicious cheese without the benefit of good rye bread and perhaps a fine garlic sausage, which, as far as the Muskas were concerned, could only be obtained back in Winnipeg.
		After the initial shock had worn off, and despite the loss of their precious cargo, the big worry was what effect an estimated eight pounds of Oka cheese would have on the little glutton.
	www.hankstruckpictures.com /bj_rhodes_story3.htm (715 words)

	Postino Wine Cafe
		You choose from such combinations as roasted red peppers with goat cheese, prosciutto with figs, white Tuscan beans and the expected crushed tomato with basil.
		Antipasto ($10) is not the usual plate of cold cuts, but rather a full plate of Italian summer sausage, white beans, dried apricots and cranberries, pistachios and almonds, a dollop of soft goat cheese, a few slivers of hard provolone.
		On the night I ordered it, the cheese course ($10) consisted of a creamy cow's milk cheese called Oka, a Greek sheep's milk cheese called Kasseri and a soft Brie.
	www.azcentral.com /ent/dining/articles/0930taste30.html (627 words)

	Zehrs - Simply Cheese (Site not responding. Last check: 2007-10-29)
		Canadian oka cheese, washed and aged in the original cellar at the Cistercian Abbey in Oka, offers mild buttery flavour tinged with nuttiness.
		Keep a box of this festively flavoured fresh cheese in your fridge over the holidays and you’ll always have an impressive (and instant!) appetizer to serve impromptu guests.
		It’s a Quebec cheese maker’s answer to the Camembert tradition, which dates back to the French revolution: a priest from Brie region found refuge in the Camembert, Normandy home of Marie Harel, who tried his recipe for Brie with the milk of her own cows - and the rest is history!
	www.zehrs.ca /cheese.asp (382 words)

	Lab Activity 9: Clauses
		In addition to being my favorite cheese to have with pasta, Parmigiano-Reggiano is also delightful along with chunks of bread dipped in olive oil.
		For the month of June I received Oka cheese, which I found I liked surprisingly well.
		Oka is a semi-soft, cow's milk Canadian cheese that tastes something like another favorite of mine, Port-Salut, but Oka's flavor is more powerful.
	wps.ablongman.com /long_long_srw_1/0,10430,1996562-,00.html (309 words)

	Oka Cheese Review - CheeseReviews.org (via CobWeb/3.1 planetlab2.tamu.edu) (Site not responding. Last check: 2007-10-29)
		Oka was invented by monks who had been kicked out of France in 1880.
		They were familiar with making Port Salut cheese, and oka is their version of that cheese.
		The most interesting part of the tour was going to the Oka cheese factory, the Monastery and it's grounds (the walk up the mountain path was very beautiful).
	cheesereviews.org.cob-web.org:8888 /Articles.php?pg=60 (324 words)

	Outdoor Adventure Canada - Car Camping in Oka Provincial Park
		Oka Provincial Park is situated in the lower Laurentian region of Quebec, that is, about 60 km North West of Montreal.
		The influence of the religious order is still visible in a monastery that you pass along the way to the Park and a school that you can see from the North Gate.
		In 1881 the Trappist Monks also developed a model farm for the education of the colonists and natives in the area and made the world famous OKA cheese.
	www.outdooradventurecanada.com /carcamping-v2-1.htm (746 words)

	Niocan Inc.
		The municipality of Oka with a population of five thousand lies some fifty km northwest of Montreal along the shores of Lac des Deux-Montagnes (Lake of Two Mountains).
		The Cistercian Abbey of Oka, founded by Trappist monks in the late 19th century, is nestled in the woods overlooking the lake.
		The Abbey is very proud to sell quality local products, such as the renowned Oka cheese and a variety of jellies and honeys.
	www.niocan.com /content.asp?SectionID=16 (255 words)

	Pork Medallions with Apples and Cheese Recipe \| Recipezaar
		Pork Tenderloin is a favorite of ours-this is an excellent fall dinner when apples are crisp and juicy.
		Top each piece of pork with a slice of cheese and place in a warm oven to JUST melt the cheese.
		Place apples on a serving plate-top with cheese covered pork and pour the cream mixture on top.
	www.recipezaar.com /56948 (288 words)

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