Olivet Cheese | Cheeses

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Olivet Cheese

Cheese type

Soft cheese

Milk

Cows' milk

Description

Small disc of 250 g
10 to 11 cm in diameter
2.5 cm tall
Fat content of 45%

Country

France

Area of production

Orléans area - France center

The cheese "olivet" is named after the name of the town where it originated. This artisan cheese is made in May and June when the cows' milk is particularly rich.

The Olivet Cheese Comes in Three Versions:

Olivet bleu (Blue olivet)	It is also known under the name of "Chécy". It is left to dry for four weeks in a dry cellar. The color comes from natural moulds.
Olivet cendré	Left to dry for 12 weeks in vine ashes. The olivet cendré is lightly gray (see our picture)
Olivet au foin (strands of hay olivet)	Left to dry for 12 weeks in strands of hay

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Recipes

The Olivet Cheese Comes in Three Versions:

For professionals and serious amateurs