Trou du Cru
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Template:Infobox Cheese 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.
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.
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