At the beginning of the 20th century, the Curé of Murol perforated Saint-Nectaire cheeses to accelerate their maturation and marketing. Then the priest of Murol sold his idea to Mr. Jean Bérioux, giving birth to the SOCIETE FROMAGERE DU BURON. It is made in a dairy in a village in the Sancy massif at an altitude of over 800 meters. The milk is collected only in the mountains of Auvergne guaranteeing an exceptional quality. At the end of its maturing process, Grand Murols has a smooth orange-red rind.