Olivet cendré

1. History

Olivet cendré originates from the town of Olivet in the Loiret department, south of Orléans, in the Centre-Val de Loire region. Historically made only in spring with abundant cow's milk, it was coated in vine shoot ash to repel insects and ensure preservation until harvest time. Today, it is mainly produced in the Indre by dairies like Savall or P. Jacquin & Fils, using edible vegetable charcoal ash.

2. Physical characteristics

This cheese has a cylindrical shape, 10-12 cm in diameter, 2.5-3 cm thick, weighing about 250 g. Its thin, downy rind is covered in powdery gray ash, giving a gray color and earthy smell. The paste is ivory, supple and non-running, with a sometimes chalky core depending on ripening.

3. Taste profile

Olivet cendré has a fine, light, fruity flavor with moldy notes from Penicillium candidum. Its supple texture contrasts with a firmer core, and it's best to remove some ash before tasting to fully enjoy its delicate taste. Longer aging develops more rustic and intense aromas.

4. Production zone and period

Traditionally from Loiret (45), it is now mainly made in Indre (36) and sometimes linked to Normandy. Milk from May and June yields the best cheeses, ideally consumed in late summer. Production uses pasteurized cow's milk, seeded and ripened for 4 weeks in humid cellars.

5. Certification

Olivet has an origin appellation but no formal AOP, AOC, or IGP status. It remains a regional cheese protected by tradition and historical provenance. Its artisanal production by a few dairies preserves its authenticity.