Murol: Murol cheese takes its name from the town of Murol (Puy-de-Dôme), where the cheese was born. It is a cheese from Auvergne (mountainous region in the center of France) with uncooked pressed paste and washed rind, made from pasteurized cow's milk, with a hole in its center. This perforated disc (it is called a torus) is 12 centimeters in diameter and 4.0 centimeters thick. The removed central part is used to make Murolait. Murol was created between the wars ( 1919-1938) by J...
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