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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 semi soft texture, firm but elastic. How? The cheese is made first in a full 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
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team
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