This artisanal cheese is made in Olivet, a town on the river Loiret. In May and June the milk produced by cows grazing on the lush pastures is very rich and the cheeses made during this period are kept for the harvesting season, when there will be a lot of people to feed as they work in the fields and vineyards. Olivet ripens slowly and used to be preserved in vine ashes. The pâte is slightly resistant to the bite and has a slight scent of mould.
White wine: Touraine (Sauvignon, Chenin Blanc grapes)
Red wine: Sancerre (Pinot Noir grape)