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“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 Oka cheese is a Port-de-Salut style cheese and was originally made by Trappist Monks at the Abbaye Cistercienne d'Oka, using a recipe they brought from Brittany.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.”

Ingredients Nutrition

  • 1 14 cups heavy cream
  • 12 cup dry white wine (preferably Riesling)
  • 12 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)


  1. 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.
  2. 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.
  3. Serve in fondue pot.
  4. Accompaniments: cubed baguette; apple and pear wedges.

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