'Olivet' cheese originates from Orleanais, France. It is named after a town where it was produced for the first time. It is also famous as 'Chécy'.
Olivet cheese comes in three varieties namely Olivet Bleu, Olivet cendré and Olivet au foin. When left to dry for four weeks, it is known as Olivet Bleu.
Made from cow's milk, Olivet is slightly grainy in texture and has distinct aroma with taste of mushrooms.
It is an artisan cheese which is made only in May and June since the cow milk is richer during these months than any other.