Film Lens
This documentary tells the story of the Oka cheese and the monks who produce it. The Trappist monks in Oka, Quebec, began making this cheese around 1890, following a recipe brought by a monk from France. The film details the historical significance of the cheese, which has roots dating back to the 11th century.
Today, Brother Albéric continues the tradition of cheese making at an abbey in Manitoba. He adheres to traditional methods and a secret recipe that is documented in a mysterious notebook. The film captures the dedication of the monks and the cultural heritage associated with their craft.
Why Watch
- •Meet Brother Albéric, the current cheese maker.
- •Find out about the 11th-century cheese recipe.
- •See the traditional methods of cheese making in action.
Did You Know
•The Trappist monks in Oka, Quebec, started making cheese around 1890.
•The cheese recipe dates back to the 11th century.
•Brother Albéric makes the cheese in Manitoba using a secret recipe.
Perfect For
Cheese enthusiastsMonastic traditionsCanadian culture