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Trou du cru
Trou du cru is a French cheese originating from Cote d'Or. It's made from cow's milk as a smaller version of Époisses. The cheese was developed by the cheesemaker Robert Berthaut in the 1980s. During the maturation period, the cheese is washed with Marc de Bourgogne, resulting in a sticky rind of Trou du cru.
It matures on straw in order to prevent it from sticking to a flat surface. The aromas are much stronger than the flavors, and the flavors are savory, floral, straw-like, and boozy. The texture is smooth, creamy, and well-balanced. This cheese is traditionally sold packaged in paper cups.
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