The name Opasatika is of First Nations origin and means; “river lined with poplars.” This artisan
cheese takes its name from the charming northern Ontario municipality and river of the same
name west of Kapuskasing. Made from whole cow’s milk, Opasatika is aged on wooden boards
from four to six months after forming into small wheels weighing between 1 and 1.5 kilograms.
Unlike some semi-soft cheeses, the Opasatika has a washed rind as well as a drier texture.
Made year round, this cheese can have a slightly different character depending on whether the
cows are feeding on winter hay or summer grass, and its earthy flavour is particularly unique.
This type of cheese pairs very well with fruity red wines. It is also good by itself, in sandwiches,
melts well, and can be used au gratin.