Cendre d'Olivet

Olivet is a village cradled by the river Loire. It is here that this pleasant artisan cheese is made in the spring and autumn when the cows have fed on the lush grasses that border the Loire. The cheeses are principally eaten in the summer and winter months after maturing in charcoal ashes, where they stay at least a month.

Weight
250 g
(8,75 Ozs)
Maturing
2 months
Pieces
Season
Spring
Summer
Fall
Winter

Pairing wine

Menetou Salon rouge

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