Olivet au foin

Olivet au foin is a French cheese hailing from the town of Olivet in the Loire region. This seasonal cheese is made only in May and June from pasteurized or raw cow's milk and it's left to age for 3 months before consumption. Underneath its bloomy rind that's been rolled in straws of hay, the texture is creamy, smooth, and soft.

The aromas are floral, herbal, and fresh, while the flavors are mild, salty, and herbaceous. It's recommended to pair Olivet au foin with Sancerre, Pinot Noir, or Chardonnay. Serve it as a table cheese with fruit and bread.