Grand Murols

Weight: 600

Maturation: 4 weeks

Cheese Type: Uncooked, Pressed cheese

Waxed non-edible rind washed with beer and chilies.

Easily recognisable by its bagel shape and its orange brick colour, Murol is a famous cheese from the eponemous village in Auvergne. Created during the 2 world wars, the cheese is made with pasteurised cow’s milk and washed with brine. Mild taste, milky, buttery, grassy and slightly sweet, the cheese gets a Soft texture, firm but elastic. How? The cheese is made first in a piece wheel but the producer cuts out the center to help the maturation. The small piece of 50g left is wrapped into parafin wax and sold separately under another name: Trou de Murol or Murolait. Delight your palate with a slice of ginger bread.

Wine Pairing:

White wine ( Chardonnay, Chablis) Champagne

Suitable for Pregnant



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