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Murol

Murol
Photo Credit: La Fromagerie du Grand Murols
  • Made from pasteurized cow's milk

  • Country of origin: France

  • Type: semi-soft, artisan

  • Fat content: 45%

  • Texture: creamy, firm and springy

  • Rind: washed

  • Colour: ivory

  • Flavour: mild, milky, savory, sweet

  • Aroma: aromatic

  • Vegetarian: no

  • Producers: La Fromagerie du Grand Murols

  • Alternative spellings: murolait, trou de 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 but with an aroma less pungent than other cheeses from the region, say epoisses. The texture is also firm, elastic and less spreadable that its contemporaries. Initially, Murol was manufactured as a whole, solid wheel, but when the centre is cut out, it helps the cheese to mature 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 chilies. Its flavour is savory, mild and preferred by cheese lovers who enjoy soft tastes.

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