Olivet au Foin “Fromagerie Jacquin”

Origin: Loire Valley, France

Milk: Cow

Rennet Type: Animal rennet

Style: White mould

Classification:Artisan

Shelf Life: 7 - 10 days

Goes well with: Chardonnay, Pinot Noir, Vintage Champagne

Similar cheeses:Brie fermier, Coulommiers, Camembert fermier

Olivet cheeses come in various versions, including Olivet au Poivre, covered with cracked black pepper, and Olivet Cendré, coated in vegetable ash. Each preparation method serves a functional and flavorful purpose. The hay in Olivet au Foin helps retain moisture, keeps the cheese soft, and infuses it with a hint of meadow-like aroma.

Production and Aging

Olivet au Foin is made using traditional techniques that highlight the terroir of Indre-et-Loire. The cheese develops a soft, creamy paste beneath its edible rind, which is covered with hay during the aging process. The hay not only preserves the cheese’s humidity but also contributes to its distinctive flavor profile, offering a taste of the French countryside.

Flavor and Texture

The texture of Olivet au Foin is soft and creamy, with a yielding paste that melts in the mouth. The flavor is mild and delicate, with hints of butter, sweet cream, and grassy undertones from the hay. It has a subtle sweetness, reminiscent of a young Brie, but with an added depth brought by the aging process.

The hay covering can be eaten for an extra earthy dimension, or removed for a more traditional cheese experience.

Pairing Suggestions

• Food: Pair with a crusty baguette or fresh fruit like pears or apples. A drizzle of honey or a handful of toasted nuts will enhance the cheese’s natural sweetness.
• Wine: Serve with a light Chenin Blanc or a crisp Sauvignon Blanc. For red wine lovers, a delicate Pinot Noir works beautifully to complement the cheese’s mild creaminess.

Ingredients: Pasteurised cow's milk, salt, cultures, animal rennet, hay