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 raw 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.