oka cheese( port salut) Origins from trappist monks from Breton france

[bill shaver]

Has aynbody tride to produce this style of cheese  with any sucess, in eirther raw or pasturized milk, and using grass fed cows for the milk. Wonder if using milk from CANADIENNE cows could produce this cheese,its very high in kapa kasin, it was the type of animal around OKA when they built their Abbey there. similar to whats sold on store shelves, aparently so i've heard its owned by Quebec Farmers CO-OP not Kraft..ye the original recipe is from brittiany, and inhabitants of Quebec are from mainly there & Normandie...woder how hard it is to produce this style of cheese along with public demand in usa for it.