Olivet Cendré is a French gourmet cheese. The cheese has its name according to the town where it is made; Olivet, a town on the river Loiret.
Olivet Cendré ripens slowly and used to be preserved in vine ashes. The paste is slightly resistant to the bite and has a slight scent of mould.
It is a soft-white cheese of round shape with ash-gray, natural rind. This cheese is very similar to Olivet au Foin, and Olivet au Poivre, but is cured for three months in wood ash from vines. This gives the cheese rather spicy aroma.