Maturation: 3 months
Cheese Type: Uncooked, Unpressed, soft cheese with bloomy rind
From the eponym village located in Loire Valley, l’Olivet is a unique cheese that used to be produced only during spring when the cows grazed along the banks of the Loire, and when their milk is believed to be the most flavourful.
This pasteurized cow milk cheese can be described as a sweeter and more buttery Camembert. Coated with sage, its paste is smooth and creamy with a delicate sage hint. Pickles or fresh veggies are perfect to go with!
Store it in the fridge and eat it within its consumption dates.
Red wines (Pinot Noir)
White wines (Chardonnay, Sancerre)
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Cheese Club Team