MUROL
Murol
Murol is by its origins the younger brother of Saint- Nectaire. This cheese was created between the two world wars. To prevent any confusion, the creator pierced a hole in the cheese; this had the side effect of accelerating the maturing. The piece cut out is wrapped in a red paraffin wax and sold under the name Murolait.
The rind is washed and has a rose colour verging on orange. Its pate is yellow and pliable. This cheese has a delicate savour. Wonderful for cheese lovers who enjoy soft tastes. The rind is washed and has a rose colour verging on orange. Its pate is yellow and pliable.
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300 g (10.5 Ozs)
Description
- Weight: 300 g (10.5 Ozs)
- Refining: 6 weeks. For US delivery maturing extended over 60 days
- Cheese: Pieces
- Milk: Cow
- Treatment: ???
- Dough: Uncooked, pressed semi-hard cheese
- Season(s): Summer, Spring, Fall, Winter
Ingredients:
???
Wine and cheese pairing
- RED WINE: Fleurie (Gamay Noir grape)
Nutritional values
- FOR 100G
- Energy (KJ): 0
- Energy (KCAL): 0
- Lipides (G): 0
- Saturated fat (G): 0
- Carbohydrate (G): 0
- Sugar (G): 0
- Proteins (G): 0
- Salt (G): 0
Allergens
- Allergens: ???