French cuisine main page


Abbaye de Timadeuc
Abbaye du Mont des Cats
Abondance
Affidelice au Chablis
Appenzel
Aveyronnais
Beaufort
Bleu d'Auvergne
Bleu de Gex or Bleu du haut Jura
Bleu de Laqueuille
Bleu de Sassenage
Bleu des Causses
Bouyssou
Brie de Meaux
Brillat Savarin
Calva d'Auge
Camembert
Cantal
Cancoillotte
Cap Gris Nez
Cendre d'Olivet
Chambertin
Chaource
Coeur d'Arras
Coeur de Neufchatel
Comte
Coulommiers
Crayeux de Roncq
Cremeux de Saint Parthem
Cure Nantais
Dauphin
Delice des Fiouves
Ecir de l'Aubrac
Emmental
Epoisses de Bourgogne
Fourme d'Ambert
Fourme de Haute Loire
Fourme de Montbrison
Fourme de Rochefort
Fourmette Croix de Chazelle
Galette Lyonnaise
Gaperon
Gorgonzola
Goutte du Limousin
Grana Padano
Laguiole
Langres
Livarot
Maccagnetta alle Erbe
Machecoulais
Mascare
Mimolette
Morbier
Munster
Murol
Pas de l'Escalette
Pave d'Aremberg
Petit Morin
Pierre qui Vire
Pont l'Evêque
Provolone Piccante
Raclette
Reblochon
Rogeret
Romans Part Dieu
Saint Felicien
Saint Marcellin
Saint Nectaire
Saint Paulin
Salers
Soumaintrain
Stilton
Taleggio
Tamié
Tomme d'Auvergne
Tomme de Savoie
Tomme Fraîche
Trou du Cru
Vacherin du haut Doubs - Mont d'Or
Valdeon
Vieux Boulogne

 MUROL
Description:
Murol is by is 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.
Texture
The rind is washed and has a rose colour verging on orange. Its pate is yellow and pliable.
Taste
This cheese has a delicate savour. Wonderful for cheese lovers who enjoy soft tastes.
Texture:
The rind is washed and has a rose colour verging on orange. Its pate is yellow and pliable.
Taste:
This cheese has a delicate savour. Wonderful for cheese lovers who enjoy soft tastes.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Fleurie red
From Milk
Season for indulging
Weight
450 g
Affinage
6 weeks
Pate (dough)
Uncooked, pressed semi-hard cheese


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.