Olivet cendré

Olivet cendré, also called cendré d'Olivet, is a French cheese from Olivet, on the Loire river, in the Centre-Val de Loire region, France.

The cheese is made from cow's milk[1] 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.

[3] Traditionally, the cheese was aged in containers filled with ash[1] made from burning the clippings of grape-vines from the vineyard.

Today, the cheese is still made in cylinders filled with ash, imbuing a gray skin on the cheese from the ash.

Olivet cendré has an earthy scent, and is considered to have a delicate taste.