Ashy Olivet
The ashy Olivet or Cendré of Olivet is a French cheese of Olivet, located at the edge of the Loiret.
It is manufactured containing cow's milk in spring, when milk has the most taste. At this time, the cows are in the rich person pastures on the banks of the river. The rather delicate taste of cheese is due mainly to the quality of milk employed.
The cheese is refined at least a month (preferably two) under coal ash, in the past of the ash of vine shoot of vine. It is preserved in ash in order to be able to consume it at the time of harvests. Thanks to ash, the crust of cheese takes a gray color and a pleasant ground odor.
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