The composition of the Murol cheese, its calorie content and cooking features. How is it eaten and what recipes with its participation can be implemented in the home kitchen? Useful properties of the product and the main contraindications to its use.
Murol is a semi-hard French cheese made from cow's milk. Ripens lasts for 5-6 weeks. Has a salty creamy taste and delicate milk aroma. Known to the world since 1900. It is famous not only for its excellent taste and mass of useful properties, but also for its unusual shape - there is a massive hole in the center of the round cheese head.
Features of the preparation of cheese Murol
The product is produced in France by small farmers and specialized industrial enterprises. Cheese makers cook it regardless of the season. However, the most tasty and healthy cheese is considered to be cheese obtained from April to September from the milk of cows that are grazed on green meadows. It has been scientifically proven that a cow that eats green and succulent grasses produces the healthiest milk rich in protein and vitamins.
The world learned how to cook Murol cheese back in the 90s. The delicacy is made from pasteurized milk. The product is not heated during the cooking process.
Features of cooking Murol cheese:
- Fermentation of pasteurized milk.
- Pressing the resulting curd curd.
- Wrapping the cheese heads into fabric and placing them for maturation in special cellars, where a certain level of humidity and air temperature is maintained.
- Periodic washing of the cheese crust.
- Covering the head at the end of ripening with a special wax.
As a result, cheese makers get a round head of cheese with a diameter of 15 cm and a weight of 450-500 g. Each piece of cheese has a hole with a diameter of about 4 cm.
The flesh of Murol has a dense and elastic structure, rich yellow color and mild taste. The delicacy, unlike many specific types of French cheeses, is enjoyed by almost everyone.
Please note that the part of Murol, which is cut out in the center of the cheese head, is not thrown away by the prudent French. The resulting cylinder with a diameter of 4 cm is covered with a paraffin crust and is also served in cheese shops. Such a product was named Mürole, which in French means “little Murol”.
