Trou du Cru

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.