Murol

Murol is a traditional cheese hailing from Auvergne. The cheese is made from pasturized cow's milk and it's formed into a donut-like shape with a hole in the middle. It 's left to age for at least 5 weeks. Underneath its beer-and-chili washed rind, the texture is firm, elastic, and creamy.

This semi-soft cheese is less pungent than other similar cheeses, and its flavors are mild, milky, and savory. Regrading the hole in the middle of the cheese, it is traditionally cut out because the cheese matures more evenly and faster that way, and the center itself is sold separately under the name trou de murol or murolait.