Thursday, July 12, 2018

Olivet cendre

olivet cendre -

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.