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MUROL

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)
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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
CARTE AUVERGNE RHONE ALPES
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: ???