Best 2 Oka Cheese Fondue Recipes

**Indulge in the Creamy Delight of Oka Cheese Fondue: A Culinary Journey through Three Exquisite Recipes**

Prepare to tantalize your taste buds with the exquisite Oka cheese fondue, a culinary masterpiece that embodies the essence of indulgence and comfort. Originating from the serene landscapes of Quebec, Canada, Oka cheese is a semi-soft washed-rind cheese renowned for its rich, nutty flavor and creamy texture. This delectable cheese takes center stage in our trio of fondue recipes, each offering a unique twist on this classic dish. Embark on a culinary adventure as we explore the depths of flavor and versatility that Oka cheese fondue has to offer.

Here are our top 2 tried and tested recipes!

OKA CHEESE FONDUE

Oka Cheese Fondue image

This recipe is posted in response to a request in the French Cheese of the Week thread of the French, Creole and Cajun Cuisine forum. Oka cheese is a French Canadian cheese named after the small village of Oka, Quebec where it originated in 1893. Oka cheese is a Port-de-Salut style cheese and was originally made by Trappist Monks at the Abbaye Cistercienne d'Oka, using a recipe they brought from Brittany. It has a pungent aroma and soft creamy flavour, sometimes described as nutty and fruity. This recipe comes from the Agropur Company, which is the company which has taken over the production of Oka cheeses. I like this recipe primarily because of the taste, but also because it showcases some wonderful Canadian cheese and wines.

Provided by J. Ko

Categories Cheese

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 1/4 cups heavy cream
1/2 cup dry white wine (preferably Riesling)
1/2 cup ice wine (preferably Canadian)
3 tablespoons all-purpose flour
1 lb oka cheese (4 cups) or 1 lb port du salut cheese, rind removed and cheese coarsely grated (4 cups)

Steps:

Whisk together cream, wines, and flour in a 2-quart heavy saucepan until smooth, then bring to a boil over moderate heat, stirring constantly, until thickened and silky, about 5 minutes.
Add half of cheese and stir gently until almost melted, then add remaining cheese and cook, stirring, until cheese is melted and fondue is smooth, about 3 minutes.
Serve in fondue pot.
Accompaniments: cubed baguette; apple and pear wedges.

Nutrition Facts : Calories 174.8, Fat 13.8, SaturatedFat 8.6, Cholesterol 51, Sodium 16.3, Carbohydrate 5.6, Fiber 0.1, Sugar 1.4, Protein 1.1

TRUE CANADIAN CHEESE FONDUE

True Canadian Cheese Fondue image

This is from Canadian Living magazine. I'm not Canadian, so no expert, but I figure they know what they're talking about! A good substitute for the Oka cheese would be Raclette, Emmenthal or Port Salut. Cheese..mmmmmmmmmmmmmmmmm!

Provided by Charmie777

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups dry white wine
1 garlic clove, minced
1 1/3 lbs oka cheese, shredded (5 1/2 cups)
12 ounces cheddar cheese, shredded (3 cups)
2 tablespoons cornstarch
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 pinch grated nutmeg
1 pinch cayenne pepper
1 tablespoon whiskey
2 French baguettes, cut in 1-inch (2.5 cm)
assorted apples or pear, cored and cubed

Steps:

Pour all but 2 tablespoons (25 mL) wine into fondue pot; add garlic and bring to simmer over medium heat on stove top.
Add Oka and Cheddar cheeses; stir with wooden spoon until melted. Dissolve cornstarch in remaining wine; stir in mustard, Worcestershire sauce, pepper, nutmeg and cayenne. Add to fondue pot and bring to simmer, stirring; simmer for 1 minute. Stir in whisky.
Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer. Serve with bread, apple and pear pieces to skewer and stir into cheese mixture.

Nutrition Facts : Calories 373.5, Fat 19.3, SaturatedFat 12.1, Cholesterol 59.6, Sodium 489.9, Carbohydrate 17.7, Fiber 0.6, Sugar 1.7, Protein 16.8

Tips:

To save time, buy pre-shredded cheese.
Use a variety of cheeses to create a more complex flavor.
Be careful not to overheat the cheese, or it will become grainy.
Serve the fondue with a variety of dipping options, such as bread, vegetables, and fruit.
If the fondue becomes too thick, add a little milk or white wine.
If the fondue becomes too thin, add a little cornstarch or flour.
Fondue is a great way to use up leftover cheese.
You can also make fondue in a slow cooker.

Conclusion:

Fondue is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for parties or special occasions, but it can also be a simple and easy weeknight meal. With so many different variations to choose from, there is sure to be a fondue recipe that everyone will love.