Trou du Cru

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Trou du Cru
Le Trou Du Cru.jpg
Country of origin France
Region Bourgogne, Côte-d'Or Department
Source of milk Cow
Pasteurized Yes
Texture Soft
Aging time 5-9 weeks
Certification None
Commons page Related media on Wikimedia Commons

Trou du Cru is a very strong, pungent French cheese, developed by the cheesemaker Robert Berthaut in the early 1980s. It is a pasteurized cow's milk Époisses cheese from the Bourgogne region.

The soft cheese is ivory-yellow in color, with an orange, edible rind. For four weeks during its maturation, each small cheese is washed individually with Marc de Bourgogne, a strong local alcohol, which imparts a straw-like flavor to the cheese.

Trou du Cru is molded in small (1.5 in, 60 g) rounds, packaged in paper cups; and in medium (4.5 in, 250 g) wheels, packaged in wooden containers.

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