Trou du Cru 60g
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 Époisse cheese from the Burgundy region.
The soft cheese is ivory yellow in color, with an orange, edible skin. For four weeks during the maturation, each small cheese is individually washed with Marc de Bourgogne, a strong local alcohol, which gives a straw-like taste to the cheese.
It's only 60g and therefore ideal if you want to add a soft cheese to a smaller cheese platter.