maturing
Olivet Cendré/Foin
| Milk | Region | O.T.o.M | Best Season |
| Cow | Orléanais | 30 to 45 days | All year |
| Wine recommended | Red Sancerre |
| Covered in wood ashes or in hay this ''Camembert'' style cheese is quite creamy and strong. |
maturingOlivet Cendré/Foin
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