[1] It was also manufactured by Trappist Monks at the Our Lady of the Prairies Monastery, located 8 miles southeast of Holland, Manitoba.

A small Manitoba producer learned the process from Brother Albéric, but stopped making unpasteurized Trappist cheese in 2019 because of the cost of provincial regulations.

[2] Brother Alphonse Juin arrived at the Notre-Dame du Lac Monastery in Quebec in 1893 with a recipe for Port-du-Salut cheese.

Oka cheese was heavily influenced by the work of the monks of the Cistercian Abbey of Notre-Dame du Lac (fr.

Frequently called the Abbaye Notre-Dame-du-Lac, the Trappist monastery became well known for its Port-Salut cheese, made from a Breton recipe brought with them from France.