EconomÃa de Vietnam
The murol of Large Bérioux is a French cheese of the area Auvergne.
It is a cheese containing cow's milk, with soft paste with flowered crust, of an average weight of 500 grams.
Its period of optimal tasting is spread out April at July after a Affinage from 5 to 6 weeks, but it is also excellent from March to October. Its taste points out the dairy Saint-Nectaire, it is perforated in its center.
Murolait
The Murolait is a small cheese made up starting from the central part extracted the murol of Large Bérioux .It is a very small paraffined cheese of about fifty grams.
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