Olivet Cendré

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.
Weight
250 g
(8,75 Ozs)
Maturing
1 month For US delivery maturing extended over 60 days
Entire
Season
Spring
Summer
Fall
Winter

Pairing wine



White wine: Touraine (Sauvignon, Chenin Blanc grapes)
Red wine: Sancerre (Pinot Noir grape)

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