Olivet cendré, also called cendré d'Olivet, is a French cheese from Olivet, on the Loire river, in the Centre region of France. The cheese is made from cow's milk collected during the spring, when the cows graze along the banks of the Loire, and when their milk is believed to be the most flavorful. The cheese is then aged for at least one month, and preferably two, under charcoal. Traditionally, the cheese was aged in ash made from burning the clippings of grape-vines from the vineyard. The finished cheese has 45% milkfat. The cheese is made in cylinders, which have a gray skin from the ash. Olivet cendré has an earthy scent, and is considered to have a delicate taste.