Murol is by its origins the younger brother of Saint-Nectaire. This cheese was created between the two world wars by Monsier Jules Berioux, a local affineur.
It is traditional, creamery, semi-soft gourmet cheese made from pasteurized cow's milk. The thin, smooth, washed rind is mottled pinkish-yellow.
Murol cheese is supple, creamy and very smooth, with a sweet taste of fresh milk. The paste is yellow, when ripe fine-textured and very elastic. Its smell and flavor are mild.