Olivet cendré
Encyclopedia
Olivet cendré, also called cendré d'Olivet, is a French cheese from Olivet
, on the Loire
river, in the Centre
region of 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
. The finished cheese has 45% milkfat. The cheese is made in cylinders, which have a gray skin from the ash. Olivet cendré has an earthy scent, and is considered to have a delicate taste.
Olivet
-Places:Middle East* The Mount of Olives, on the east side of JerusalemFrance* Olivet, Loiret, in the Loiret département* Olivet, Mayenne, in the Mayenne départementUnited States* Olivet, Illinois* Olivet, Kansas* Olivet, Michigan...
, on the Loire
Loire
Loire is an administrative department in the east-central part of France occupying the River Loire's upper reaches.-History:Loire was created in 1793 when after just 3½ years the young Rhône-et-Loire department was split into two. This was a response to counter-Revolutionary activities in Lyon...
river, in the Centre
Centre (France)
Centre is one of the 27 regions of France, located towards the northwest of the actual centre of the country, around the Loire Valley. Its capital is Orléans, although its largest city is Tours.-Features:...
region of France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
. The cheese is made from cow's milk collected during the spring
Spring (season)
Spring is one of the four temperate seasons, the transition period between winter and summer. Spring and "springtime" refer to the season, and broadly to ideas of rebirth, renewal and regrowth. The specific definition of the exact timing of "spring" varies according to local climate, cultures and...
, 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
Vineyard
A vineyard is a plantation of grape-bearing vines, grown mainly for winemaking, but also raisins, table grapes and non-alcoholic grape juice...
. The finished cheese has 45% milkfat. The cheese is made in cylinders, which have a gray skin from the ash. Olivet cendré has an earthy scent, and is considered to have a delicate taste.