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When I think about washed rind trappist cheese I don't think about Canada. Well, Mr Cheese, time to think again.

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. Fast forward to today when most Port Salut is commercially made and comes with an odd waxy covering, while oka retains it's smelly rind and it's handmade character.

Smelly rind aside (and it was only very slightly smelly) I found the cheese to be a bit milder than Port Salut. Which seems odd. It was nutty, creamy, and fresh tasting. Slightly sweet. Nice flavor. Semi-soft texture.