Trou du Cru
A French cows' milk cheese washed in Marc de Bourgogne eau-de-vie, with a squidgy texture and a pungent flavour.
- Type of MilkCow
- Vegetarian RennetNo
- IngredientsPasteurised cow's milk, Salt, Traditional rennet, Starter cultures
- AllergensMilk and milk derivatives
- Typical Valuesper 100g
- Energy kJ1242
- Energy kcal300
- Of which saturates19
- Of which sugars0
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
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Squidgy & Savoury Trou du Cru
Trou du Cru is a small, yet punchy French, washed-rind cheese made with cows' milk. The texture is soft and yielding, with a delicious, lasting finish.
Originally made in the early 1980s by Robert Berthaut, Trou du Cru is a baby version of their famous Époisses; a washed rind cheese from the Bourgogne region. It is washed in the local Marc de Bourgogne eau-de-vie. Due to being smaller than Époisses, the rind has a greater impact on the flavour.
Our Quality Manager Jazz Reeves describes Trou du Cru as "a squidgy and pungent cheese, with savoury and meaty notes and a flavour that lingers in the mouth".
Perfect paired with Marc de Bourgogne eau-de-vie.