Trou du Cru
| Trou du Cru | |
|---|---|
 | |
| Country of origin | France |
| Region | Bourgogne, Côte-d'Or Department |
| Source of milk | Cow |
| Pasteurized | Yes |
| Texture | Soft |
| Aging time | 5-9 weeks |
| Certification | None |
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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.
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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This article is issued from Wikipedia - version of the 8/16/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.