Oka cheese

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/oka-cheese

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the cheese classification?Semi-soft washed rind cheese
2. What is the founding location?Oka, Quebec, Canada
3. What is Oka cheese and where does it come from?Oka cheese is a creamy, semi-soft cheese with an orange rind that was first made by monks in Oka, Quebec, Canada.
4. Why does Oka cheese have an orange rind?The orange color comes from washing the rind with brine during aging, which helps grow special bacteria that give the cheese its bright hue.

Trappist Monastic Tradition: A branch of Cistercian monasticism characterized by vows of silence, manual labor, and contemplative prayer, often associated with producing high-quality food products.
Washed Rind: A cheese aging technique involving the regular washing of the rind with brine or other liquids, fostering the growth of specific bacteria that impart a strong aroma and complex flavor.
Artisanal Production: The creation of food products using traditional methods, often on a smaller scale, emphasizing quality, craftsmanship, and unique characteristics.
Pasteurization: A process of heating a food product, such as milk, to a specific temperature for a set period to kill harmful bacteria and extend shelf life.