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OLIVET CENDRÉ

Olivet cendré

Olivet Cendré

This artisanal cheese is made in Olivet, a town on the river Loiret. In May and June the milk produced by cows grazing on the lush pastures is very rich and the cheeses made during this period are kept for the harvesting season, when there will be a lot of people to feed as they work in the fields and vineyards.
Olivet ripens slowly and used to be preserved in vine ashes. The pâte is slightly resistant to the bite and has a slight scent of mould.

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250 g (8.75 Ozs)
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Description
  • Weight: 250 g (8.75 Ozs)
  • Refining: 1 month. For US delivery maturing extended over 60 days
  • Cheese: Pieces
  • Milk: Cow
  • Treatment: ???
  • Dough: Uncooked, unpressed soft cheese with a white mould
  • Season(s): Spring, Summer, Fall, Winter
CARTE CENTRE
Ingredients: ???
Wine and cheese pairing
  • WHITE WINE: Touraine (Sauvignon, Chenin Blanc grapes)
  • RED WINE: Sancerre (Pinot Noir grape)
Nutritional values
  • FOR 100G
  • Energy (KJ): 0
  • Energy (KCAL): 0
  • Lipides (G): 0
  • Saturated fat (G): 0
  • Carbohydrate (G): 0
  • Sugar (G): 0
  • Proteins (G): 0
  • Salt (G): 0
Allergens
  • Allergens: ???