A celebrated sheep cheese from this island of Oléron.

Olive Cream
_U.S.A._

Ground olives mixed to taste with cream cheese. Olives rival pimientos
for such mildly piquant blends that just suit the bland American
taste. A more exciting olive cream may be made with Greek Calatma
olives and Feta sheep cheese.

Olivet
_Orléans, France_

Soft sheep cheese sold in three forms:
I. Fresh; summer, white; cream cheese.
II. Olivet-Bleu--mold inoculated; half-ripened.
III. Olivet-Cendré, ripened in the ashes. Season, October to June.

Olmützer Quargel, also Olmützer Bierkäse
_Austria_

Soft; skim milk-soured; salty. The smallest of hand cheeses, only 1/2
of an inch thick by 1-1/2 inches in diameter. Packed in kegs to ripen
into beer cheese and keep the liquid contents of other kegs company. A
dozen of these little ones are packed together in a box ready to drop
into wine or beer drinks at home or at the bar.

Oloron, or Fromage de la Vallee d'ossour
_Béarn, France_