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 and is cured for three months in wood ash from vines. This gives the cheese rather spicy aroma.

It is a soft-white cheese of round shape with ash-gray, natural rind. Olivet au Foin and Olivet au Poivre are 2 varieties of the Olivet Cendré.