| CENDRE D'OLIVET |
 Description:
Olivet is a village
cradled by the river Loire. It is here that this pleasant artisan cheese is
made in the spring and autumn when the cows have fed on the lush grasses that
border the Loire. The cheeses are principally eaten in the summer and winter
months after maturing in charcoal ashes, where they stay at least a month.
Texture:
Slightly
salty, the colour of the pate is of pale yellow, and its texture is quite firm,
letting off a slight mould aroma.
Taste:
The treatment gives the cheese a
surprisingly delicate, smoky taste, very unusual for a cheese from cow milk.
The Olivet is more tasty from November to August. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
250 g |
| Affinage |
 |
2 months |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a white
mould |
|
