The tradition & historical record
1 min read · 2 sourcesOlivet cendré (French pronunciation: [ɔlivɛ sɑ̃dʁe]), also called cendré d'Olivet, is a French cheese from Olivet, on the Loire river, in the Centre-Val de Loire region, France. The cheese is made from cow's milk collected during the spring, when the cows graze along the banks of the Loire, and when their milk is believed to be the most flavorful. The cheese is then aged for at least one month; but typically for three months. Traditionally, the cheese was aged in containers filled with ash made from burning the clippings of grapevines from the vineyard. The finished cheese has 45% milkfat. Today, the cheese is still made in cylinders filled with ash, imbuing a gray skin on the cheese from the ash. Olivet cendré has an earthy scent, and is considered to have a delicate taste. 1
The text above is adapted from the Wikipedia article “Olivet cendré”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. 1
Olivet cendré is French cheese, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. 2
The source record links this tradition to 2 external registers, which can be verified through the citation. 2