Cendré d'Olivet, also called as Olivet Cendré, is an artisanal cheese made in the town of Olivet on the Loire River in France. It is a soft-white cheese of round shape with ash-gray, natural rind. Made from unpasteurised, cow's milk, this cheese is very similar to Olivet au Foin and Olivet au Poivre, but is cured for three months in wood ash from vines. The slow curing process gives the cheese a rather pungent, spicy aroma. The cheese, made in cylinders, has a gray skin from the ash and ivory-white supple and chalky dough. It has an earthy scent of the mould with a delicate taste. The best period for production of the cheese is May and June.

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