Bourgogne-Franche-Comté

Trou du cru

Weight: 60

Maturation: 3 weeks

Cheese Type: Soft cheese with washed rind

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!

Wine Pairing:

Red wines (Beaujolais, Bordeaux)
White wine (Alsace Gewurztraminer)

Pasteurized
Cow
Full

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