Murols

Said to be the younger brother of Saint-Nectaire, this cheese will please every amateur thanks to its softness and light aromas. It is also called Le Grand Murols, and its originality comes from its intense reddish colour, but also from its disk (or donuts) shape.

Milk

Cow

Production

This cheese ripens for one month in humid cellars, where it is frequently washed with beer and chilli.

Tasting tips

Pairing cheese and wine

The softness of this cheese matches very well with the bubbles of Champagne.

Murols

Founded by Jacques Berioux in 1900s, La Fromagerie du Grand Murols was taken over about 20 years ago by Pierre Dischamps, the youngest son of a renowned Master Ripener from Clermont-Ferrand. He renovated premises in the South of Auvergne, and built 2 maturation cellars. Thanks to these, Murols benefits from perfect aging conditions.

Did you know that ?

When it was created in early 1900s by a refiner from Saint-Nectaire, Murols was just another Saint-Nectaire….with a hole in the middle! This hole speeded up ripening, and thus sales, and it was thus a strategy to sell more cheeses. Since then however, its making process has evolved and has made it a unique cheese, very different from its original cousin.

Origin

Facts

Description

Commercial name : Murols Name : Uncooked pressed paste cheese Type : Cow milk cheese Preservation : Around 10°C

Composition

Fat content : 28% Ingredients : Cow milk, lactic ferments, rennet, salt Allergen : Milk

Local cheesemaker / refiner

Name : Fromagerie du Grand Murols Address : 63800 Cournon-d'Auvergne

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