Olivet Cendre
Olivet cendré is a cow's milk cheese from Olivet, on the Loire in the Centre-Val de Loire region of France. It is aged in ash, which leaves a gray skin, and it is known for an earthy scent and a delicate taste.
Key Facts
| Country of Origin | France |
| Specific Origin | Olivet |
| Milk Type | Cow's milk |
| Milk Treatment | Unpasteurized |
| Fat Content | 45% |
| Rind | Natural |
| Texture | Soft, artisan |
| Flavor | Mild, smooth |
| Aroma | Earthy, pungent |
| Colors | Ivory |
| Forms | Cylinders |
| Age | At least 1 month, typically 3 months |
| Alternative Spellings | Cendre d'Olivet |
What is Olivet Cendre Cheese?
Olivet cendré, also called cendré d'Olivet, comes from Olivet, a town on the Loire in the Centre-Val de Loire region of France.
The milk is cow's milk gathered in spring, while the herds graze along the riverbanks. That is when the milk is believed to carry the most flavor. The cheese then ages for a month at minimum, though three months is more usual. Older practice was to bury the cheeses in containers packed with ash from burned grapevine clippings taken from the vineyard. Cylinders filled with ash are still used today.
The ash leaves a gray skin on the finished cheese. It has 45% milkfat, an earthy scent, and a taste described as delicate.
How Does Olivet Cendre Cheese Compare?
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