| 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 | |
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 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.
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.
References
- ^ Kamin, C.; McElroy, N. (2015). A First Course in Cheese: Bedford Cheese Shop. Quarto knows. Race Point Publishing. p. 109. ISBN 978-1-63106-131-8. Retrieved 13 April 2021.
- Waitrose Food Illustrated. John Brown Contract Publishing. 2008. p. 109. Retrieved 13 April 2021.
External links
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