Maturation: 4 weeks
Cheese Type: Uncooked, Pressed cheese
Easily recognisable by its bagel shape and its orange brick colour, Murol is a famous cheese from the eponymous 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 centre to help the maturation. The small piece of 50g left is wrapped into paraffin wax and sold separately under another name: Trou de Murol or Murolait. Delight your palate with a slice of gingerbread.
White wine ( Chardonnay, Chablis) Champagne
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Cheese Club Team