Tags: Cheese, Food.
Olivet cendré also called cendré d’Olivet is a French cheese from Olivet on the Loire river in the Centre region France. The cheese is made from cow’s milk collected during the spring when the cows graze along the banks of the Loire and when their milk is believed to be the most flavorful. The cheese is then aged for at least one month and preferably two under charcoal. Traditionally the cheese was aged in ash made from burning the clippings of grape-vines from the vineyard.
