DCHP-2
Oka ((1)) Oka Cheese DCHP-2 (October 2016)
n. — Food, proper noun
a cow's milk cheese with a hand-washed rind, originally made by Trappist monks in Quebec. See Image 1.
Type: 1. Origin — This cheese is named for its place of origin, Oka, Quebec, and was originally developed in the local Trappist (Cistercian) monastery (see Canadian Encyclopedia reference). The cheese has been produced commercially since the mid-1970s (see the 1980 quotation).
See also COD-2, s.v. "Oka" (2), and Gage-5, s.v. "Oka", which are marked "Cdn", ITP Nelson, s.v. "Oka"(3), and OED-3, s.v. "Oka", which is marked "orig. and chiefly Canad.".References:
- COD-2
- Canadian Encyclopedia s.v. "Cheese and Cheese Making" Accessed 6 May 2016
- Gage-5
- ITP Nelson
- OED-3
Images:
Image 1: Oka cheese. Source: Wikimedia Commons. Photo: J. Sullivan
Chart 1: Internet Domain Search, 26 Sep. 2012