Origins:

In the Orléanais, Olivet is the name of a delightful little village to the South on Orléans. In olden days, this chesse was produced by housewives for family consumption and was not really available on sale. It was produced in and around Orléans following a method known as "d'Olivet", hence its name.

Blue Olivet was also known by the name of Chécy, a village on the banks of the Loire to the East of Orléans.


Characteristics :

Milk: cow
Interior: soft
Crust: natural for blue Olivet and Olivet matured in straw, ash-coloured for Olivet cendré.
Maturing:
Blue Olivet : 4 weeks in a cool cellar
Ash-coloured Olivet: 12 weeks of dry maturing in wood ash, preferably made form vine cuttings.
Olivet matured in straw: 12 weeks of dry maturing in straw.
Shape: small flat round cheese, 11 cm in diameter and 2 cm thick.


Flavour:

Blue Olivet: delicately flavoured, mild cheese, slightly tangy with the degree of tanginess varying with the quality of the milk.
Ash-coloured Olivet or Olivet matured in straw: It must be neither too salty nor too dry. When ripe, it has a pleasant, mild flavour.


Best season for eating:

From July to Frbruary


Recommended wines:

Blue Olivet: Red Orléanais.
Ash-coloured Olivet or Olivet matured in straw: Red Orléanais. Cabernet, Bourgueil.