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 cheese made from cow's milk. The thin, smooth, washed rind is mottled pinkish-yellow. The cheese is supple, creamy and very smooth, with a sweet taste of fresh milk. The pâté is yellow, when ripe fine-textured and very elastic. Its smell and flavour are mild. The cheese is wrapped in a red paraffin wax and sold under the name Murolait.