Trou du Cru Cheese

Trou du Cru is a small yet flavorful French cheese known for its pungent aroma and creamy texture. Hailing from the Burgundy region, this washed-rind cheese is an artisanal creation that embodies the rich traditions of French cheesemaking.

It is a relative of the famous Époisses, sharing its distinctive orange-hued rind and strong aroma, but offering a more compact and approachable experience.

Key Characteristics

Trou du Cru is a cow’s milk cheese that typically comes in small, cylindrical forms, around 60 grams in weight. The cheese has a thin, sticky rind with an orange coloration, the result of regular washing with Marc de Bourgogne, a regional pomace brandy.

The interior is soft, rich, and creamy, with a pale ivory color. Its aroma is intense, yet the flavor is well-balanced, offering a blend of earthy, savory, and slightly tangy notes.

History and Production

Trou du Cru was first created in the early 1980s by Robert Berthaut, a renowned cheesemaker from the Burgundy region. It was designed as a smaller version of Époisses, making it easier to handle and serve while retaining its bold characteristics.

The cheese is aged for about four to six weeks, during which time it is regularly washed with Marc de Bourgogne to develop its signature rind and deep, aromatic flavor.

The production process adheres to traditional cheesemaking methods, ensuring authenticity and quality in every round of cheese.

Flavor & Texture Profile

Trou du Cru offers a creamy, almost spreadable texture at peak ripeness, melting smoothly on the palate. Its flavor is rich, savory, and slightly meaty, with hints of butter and earthiness.

The washed rind contributes a mild bitterness that balances the creamy interior. While the aroma can be quite strong, the actual taste is more refined, with a lingering umami character.

How to Enjoy

Trou du Cru is best enjoyed at room temperature, allowing its full flavors to emerge. It pairs exceptionally well with crusty baguettes, fresh fruits like apples or pears, and charcuterie.

For beverages, a glass of white Burgundy, a light red wine such as Pinot Noir, or even a strong Belgian beer can complement its complex flavors. The cheese can also be used in gourmet dishes, such as melted over potatoes or incorporated into sauces for a rich, indulgent taste.

Cultural & Regional Significance

As a product of Burgundy, Trou du Cru reflects the region’s deep-rooted cheese traditions and culinary heritage.

It exemplifies the expertise of French affineurs (cheese agers) and showcases the importance of washed-rind cheeses in the country’s gastronomic landscape.

While not as widely known as its larger counterpart, Époisses, Trou du Cru has gained a dedicated following among cheese lovers who appreciate its strong yet approachable character. It continues to be a celebrated delicacy in artisanal cheese markets and high-end restaurants.