Trou du cru

Also known as the little brother of the Epoisses, the Trou du Cru was created around 1980 by Robert Berthaut. Framed as a small circle, the cheese can be eaten all at once. With its orange rind and white paste, the cheese has a soft and creamy texture, whereas the heart is crumbly. A real delicacy with balanced flavours and floral notes. A must-have in your cheese platter!