Tags: Cheese, Food.
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.
