Olivet au Poivre

Olivet au Poivre is a French specialty cheese made from pasteurised cow’s milk, coated with cracked black pepper. This soft cheese has a bloomy rind and a delicate, creamy texture, balanced by the mild spice of the pepper.

Country of Origin: France
Region, Town: La Vernelle, Centre-Val de Loire
Source of Milk: Pasteurised cow’s milk
Texture: Soft, creamy, and slightly elastic
Flavour: Mild, buttery, with a subtle peppery kick
Aging Time: roughly 4-6 weeks

Serving Suggestion:
Best enjoyed on a cheeseboard, paired with fresh baguette or rustic bread and honey. It also shines when baked with garlic and honey, melted over grilled meats, roasted vegetables, or baked potatoes for an extra layer of depth.

Wine Pairing:
Opt for off-dry white wines like Riesling or Gewürztraminer. If choosing a red, go for lighter options Gamay (Beaujolais) or a Pinot Noir to avoid intensifying the spice. Sparkling wines like Champagne or Crémant also work beautifully, cleansing the palate between bites.