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Trou du Cru

Sticky, savoury and slightly floral.

Washed in Marc de Bourgogne, this baby brother of Époisses possesses the same pungent quality but can easily be consumed in one sitting. Helpful for avoiding an ‘aromatic’ fridge.

P Pasteurised
£6.80
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Product details

Trou du Cru is a washed rind cheese produced in the Bourgogne region, originally by Robert Berthaut in the early 1980’s, as a baby version of their famous Époisses . It is washed in the local Marc de Bourgogne eau-de-vie. It possesses all the pungent delights of an Époisses, but can easily be consumed in one sitting, thus avoiding the wrath of a non-smelly-cheese-loving partner. Being smaller than a standard Époisses the rind has a greater influence over the flavour of the cheese. Make sure you pronounce the name carefully when talking to a Frenchman!

More Information
Country of Origin France
Milk Variety Cows'
Style of Cheese Washed Rind
Vegetarian No
Organic? No
Suitable For Pregnant Women? No
Ingredients MILK, salt, starters, animal rennet, Marc de Bourgogne
Nutritional Info (per 100g) Energy 1242KJ, 300KCal | Carbohydrates 1g of which sugars 0g | Fat 25g of which saturates 19g | Protein 17g | Salt 1.9g
Pack Weight 40g - 70g
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