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Trou du Cru

A French cows' milk cheese washed in Marc de Bourgogne eau-de-vie, with a squidgy texture and a pungent flavour. 

£8.00 per unit
Pasteurised Traditional Rennet Cow

Key Facts

  • CountryFrance
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetNo

Nutrition

  • IngredientsPasteurised cow's milk, Salt, Traditional rennet, Starter cultures
  • AllergensMilk and milk derivatives

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1242
  • Energy kcal300
  • Fat25
  • Of which saturates19
  • Carbohydrates1
  • Of which sugars0
  • Protein18
  • Salt1.9
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

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Originally made in the early 1980s by Robert Berthaut, Trou du Cru is a baby version of their famous Époisses; a washed rind cheese from the Bourgogne region.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.