| Trou du Cru | |
|---|---|
 | |
Country of origin | France |
| Region | Côte-d'Or, Burgundy |
Source of milk | Cow |
| Pasteurized | Yes |
| Texture | Soft |
| Aging time | 5–9 weeks |
| Certification | None |
 Related media on Commons | |
Trou du Cru (French pronunciation: [tʁu dy kʁy]) 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 Burgundy 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 brandy, 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.
