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Olivet au Foin

Olivet au Foin
  • Made from pasteurized or unpasteurized cow's milk

  • Country of origin: France

  • Region: Loire

  • Family: Camembert

  • Type: soft, artisan, soft-ripened

  • Fat content: 45%

  • Texture: creamy and smooth

  • Rind: mold ripened

  • Colour: pale yellow

  • Flavour: herbaceous, mild, salty

  • Aroma: floral, fresh, herbal

  • Vegetarian: no

Olivet au foin is a soft-ripened French cheese made from cow's milk. Produced in the town of Olivet, settled along the Loire shores, this round shaped cheese is made only in May and June from the milk of cows grazing on lush spring grasses. 

The cheese, which resembles a Camembert in flavour, has a white-mold rind and imparts a rich, herbal and floral tang courtesy of the straws of hay that decorate the rind. The mild, salty flavour of the soft yellowy paste goes well with a wine from the Loire region such as Chardonnay, Pinot Noir or Sancerre. It is primarily served as a table cheese with fresh bread and fruit. The period of ripening is approximately 3 months and the cheese has a fat content of 45 per cent.

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