Olivet cendré vs Saint-Marcellin
Olivet cendré
Facts
- Milk
- Cow
- Texture
- Soft
- Rind
- Natural rind
- Country
- France
Olivet cendré is a soft cow's milk cheese from France. The word cendré means that ash covers the cheese, and the rind turns grey from that coat. The paste is ivory, supple, and a little moist, with a delicate earthy taste. Makers have long ripened the rounds in ash, once from burned vine cuttings and now often from vegetable charcoal. It is a table cheese, sold in small cylinders for cutting and spreading.
Saint-Marcellin
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Bloomy rind
- Rind
- Bloomy rind
- Country
- France
- Place
- Rhône-Alpes
Saint-Marcellin is a small soft cheese from Rhône-Alpes, in France, and it is made from cow's milk. Each piece is a low round, often sold in a little dish that holds it as it ripens. The rind is thin and wrinkled, and the paste turns creamier with time. Young cheese is mild and holds a shape, while ripe cheese slumps and tastes stronger. It is a table cheese, not a hard cheese for grating.