Olivet au Foin “Fromagerie Jacquin”

Olivet au Foin is a soft-ripened cheese crafted by Fromagerie Jacquin & Fils in La Vernelle, located in the Indre-et-Loire region of France. Known for its delicate texture and subtle flavors, this cheese is aged in hay, a traditional technique that not only enhances its appearance but also imparts unique earthy and herbal notes. Key Facts 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 Details 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. A Bit More 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. Dietary Ingredients: Pasteurised cow's milk, salt, cultures, animal rennet, hay