Murol
Shaped to resemble a donut, Murol is named after a village in the Auvergne region of France. Said to be the younger brother of Saint-Nectaire, this cheese was invented in the period between two world wars. It is a pasteurised, semi-soft, cow's milk cheese with an aroma less pungent than other regional cheeses like epoisses. The texture is firm, elastic and less spreadable than its contemporaries. Initially, Murol was manufactured as a whole, solid wheel, but now the centre is removed so that the cheese matures evenly. The circular centre is wrapped in red paraffin wax and sold separately as murolait or trou de murol.
Murol has an ivory white smooth paste, and a pale orange rind washed with beer and chillies. Its flavour is savoury, mild.
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