Oka cheese has a pungent aroma and soft creamy flavour, sometimes described as nutty and fruity. Oka is covered with a copper-orange, hand-washed rind. The consistent high-quality of care lavished on this distinctively fragrant cheese options it as an excellent substitute for many semi-soft ripened cheeses in any dish -- or as a component on cheese platters.
There are four types of Oka cheese, 'Regular', 'Classic', 'Light' and 'Providence'. 'Regular' Oka can be made from both pasteurized and raw cow's milk. It is a pressed, semi-soft cheese that is surface ripened for some 30 days. The 'Classic' is ripened for an additional month. Aging is done in refrigerated aging cellars. The cheese rounds are placed on cypress slats and the cheeses are periodically turned and washed in a weak brine solution. 'Providence' Oka is of a much more creamy and soft texture then either 'Classic' or 'Regular, while 'Light' is similar to 'Regular', but with a lower percentage of fat.
DCI Cheese Co., Richfield, Wis., reintroduces Liederkranz (LEE-duhr-krahntz), an American-made, surface-ripened snack cheese with a distinctly strong aroma and unique, full-bodied flavor.(NEW PRODUCT REVIEW)
May 01, 2010; DCI Cheese Co., Richfield, Wis., reintroduces Liederkranz (LEE-duhr-krahntz), an American-made, surface-ripened snack cheese with...
Microbial succession of Debaryomyces hansenii strains during the production of Danish surfaced-ripened cheeses
Mar 01, 2002; ABSTRACT Surface-ripened cheeses of the Danbo type were analyzed for the presence of yeasts with special emphasis on Debaryomyces...