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Olivet
cendré also called Cendré d'Olivet is a French cheese made with
raw cow's milk. The cheese is made in a town on the river Loiret named Olivet.
Olive cheese cendré
preserved for three months in wood ash from vines. The process makes this
cheese has a graceful texture and a sharp and spicy aroma.
Milk used in the manufacture
of this cheese is milk milked in May and June. The cheeses made in those months
are kept for the harvesting season when there are many people working in the
fields. Other types of cheese are Olivet au Foin and Olivet au Poivre.
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