Olivet cendré

Olivet cendre

Olivet cendré, also called cendré d'Olivet, is a French cheese from Olivet, on the Loire river, in the Centre region, France. The cheese is made from cow's milk collected during the spring, when the cows graze along the banks of the Loire, and when their milk is believed to be the most flavorful. The cheese is then aged for at least one month, and preferably two, under charcoal. Traditionally, the cheese was aged in ash made from burning the clippings of grape-vines from the vineyard. The finished cheese has 45% milkfat. The cheese is made in cylinders, which have a gray skin from the ash. Olivet cendré has an earthy scent, and is considered to have a delicate taste.

French cheeses

AOC	Abondance Banon Beaufort Bleu d'Auvergne Bleu des Causses Bleu de Gex Bleu du Vercors Brie de Meaux Brie de Melun Brocciu Camembert Cantal Chabichou du Poitou Chaource Chevrotin Comté Coulommiers Crottin de Chavignol Époisses Fourme d'Ambert Fourme de Montbrison Laguiole Langres Livarot Mâconnais Maroilles Mont d'Or Morbier Munster Neufchâtel Ossau-Iraty Pélardon Picodon Pont-l'Évêque Pouligny-Saint-Pierre Reblochon Rigotte de Condrieu Rocamadour Roquefort Saint-Nectaire Sainte-Maure de Touraine Salers Selles-sur-Cher Valençay

Unprotected varieties	Abbaye de Tamié Bleu de Bresse Brillat-Savarin Brie Cabécou Cancoillotte Carré de l'Est Chaumes Clochette Délice d'Argental Délice de Bourgogne Édel de Cléron Etorki Explorateur Gaperon Mont des Cats Mimolette Olivet cendré Port Salut Raclette Rochebaron Saint Agur Blue Saint-Félicien Saint-Marcellin Saint-Paulin Vacherin Vieux-Boulogne

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