Trou du Cru
French cheese
From Wikipedia, the free encyclopedia
Trou du Cru is a very strong, pungent French cheese,[1] developed by the cheesemaker Robert Berthaut[2] in the early 1980s. It is a pasteurized cow's milk Époisses cheese from the Burgundy region.
| Trou du Cru | |
|---|---|
| |
| Country of origin | France |
| Region | Burgundy, Côte-d'Or Department |
| Source of milk | Cow |
| Pasteurized | Yes |
| Texture | Soft |
| Aging time | 5-9 weeks |
| Certification | None |
 Related media on Commons | |
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 brandy, which imparts a straw-like flavor to the cheese.[1]
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.
