Flavour : mild
Aroma : pungent

Trou du cru is a pasteurised cow's milk cheese from the Cote d'Or (Burgundy) in France. It is a miniaturized version of the Epoisses of Fromagerie Berthaut, also called "Petite Epoisses" (Little Epoisses). For a period of three weeks, during its maturation, it is wiped with marc de Bourgogne, a strong alcohol. By this method, one experiences an aroma of alcohol scented with straw.
Its strong savor with a floral aftertaste will delight lovers of strong tasting cheeses. The rind is bright pink and tacky to the touch.
It goes well with Gewurztraminer, Côte de Beaune or Beaujolais.

Country of origin : France
Region of origin : Burgundy
Milk type : cow
Pasteurised : yes
Cheese type : washed rind
Fat content : 50%