Cheese type Uncooked, washed rind
	Milk Pasteurized cow's milk
Description Diameter: 130 mm Height: 35 mm Average weight: 500 g Fat: 45 %	Country France
	Area of production Auvergne

Murols Cheese Fabrication Process

To make Murols cheese, rennet is added to the pasteurized milk. It takes 15 to 20 minutes for the curd to form. The curd is strained to extract the whey. The curd is assembled in a large block called a tomme.

The tomme is molded and pressed. The cheeses are then removed from the moulds and placed into the cold room. The ripening process takes three to four weeks. During that time the cheeses are washed, scraped and turned.

The central part is cut out with a cutter. It is sold separately after being coated with red wax, under the name of Murolait or "Trou de Murols" (Murols Hole).

Murols Cheese Inside Out

Murols Cheese History

The Murols is named after the city of the same name. It was created between the two World Wars by a priest who made a hole in the St Nectaire to speed up the ripening process. He then gave his idea to a ripener who then worked on commercially developing the cheese.