-=> Quoting Dave Drum to Shawn Highfield <=-

 DD> Still haven't checked Hy-Vee nor Harvest Market.

I doubt if you are going to find it at a chain retail supermarket as
I don't think there is an American distributor/importer carrying it.
You can however find it on Ebay but the pricing is crazy.

You'd be better off buying a close substitute:  Oka cheese was
developed by Trappist monks near Montreal based on the cheese made
by the Trappist monks at Port Salut in France. Port Salut cheese
from there is readily available at better cheese shops if not chain
grocery stores. And it is also made elsewhere by Trappist monks all
over the globe. You can also look for Trappista cheese from Hungary.

French Munster cheese (but not American sweet Muenster cheese) is
close in taste and texture. The former is a washed rind cheese to
develop B. linens but the latter is just dyed orange with annatto. 
Mature "real" Brick is kind of close too.

Goat's and sheep's cheeses tend to be strong smelling as well:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tomato Petal Terrine
 Categories: Australian, Chicken, Cheese
      Yield: 10 Servings
 
     10    Vine-ripened tomatoes
    300 g  Goat's cheese
           Chicken stock
     50 ml Tomato juice
      5    Gelatine leaves
           Sea salt and freshly ground
           -black pepper
     10    Basil leaves
           Extra virgin olive oil
 
  Peel tomatoes by immersing in very hot water for 1 minutes, then
  slipping off the skin. Cut tomatoes into quarters and remove
  seeds, then set aside. Slice goat's cheese. Dissolve gelatine in a
  little stock, then add to the tomato juice.
  
  Line a terrine mould with plastic wrap, allowing plenty of
  overhang. Pass the tomato petals through the juice mixture and
  place in one layer into the mould. Season lightly with salt and
  pepper. Pass basil leaves through juice and place a single layer
  over tomato petals. Place a layer of cheese slices over basil.
  
  Repeat 3 times, finishing with another tomato layer. Fold over the
  plastic wrap, sealing around edges. Place weights on top and
  refrigerate overnight.
  
  To serve, unmould the terrine and carefully cut into slices. Plate
  with mesclun and drizzle with oil and a grind of pepper.
  
  Recipe adapted from Tomato Petal Terrine from Herbert Franceschini,
  Executive Chef at the Brisbane Hilton Hotel.
 
MMMMM

Cheers

Jim


... Sri Lanka is serious about spice; their meekest dishes can kill you.

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