OLIVET CHEESE

PRODUCTION

• Made from cow milk.
• Only made in May and June for lush grass taste.
• It is preserved for 3 months in vines ashes.

The cheese is not cooked, heated, or compressed. So it is very gooey and soft.
(Olivet cèndre)

YOU CAN EAT IS AS

~The olivet 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.
-Olivet au foin (strands of hay Olivet): Left to dry for 12 weeks in strands of hay

Olivet is intended to be eaten fresh, as it is in the summer, it is made from whole milk, often with cream added. The result is a white or cream cheese. If it is intended to be eaten as a blue cheese, whole or partly skimmed milk is used, and the curd is salted and ripened for two to four weeks. Blue mold forms, and the flavor is like camembert.
(Olivet blue)