Trou du Cru

What is Trou du Cru?

This is a soft French cheese made from pasteurized cow's milk. It belongs to the Époisses family but stands apart with its intense character. The paste is ivory-yellow, while the rind is a distinct orange color and is edible. The cheese comes in two sizes: small rounds weighing about 60 grams, sold in paper cups, and larger wheels of roughly 250 grams, packed in wooden boxes. Its texture is soft and yielding, typical of washed-rind varieties.

Where does Trou du Cru come from?

Robert Berthaut created Trou du Cru in the early 1980s. He developed it within the Burgundy region, specifically in the Côte-d'Or department. The cheese was designed as a stronger, more pungent alternative to traditional Époisses. It remains associated with the local dairy traditions of this French area.

What does Trou du Cru taste like?

The taste is very strong and pungent, reflecting its washed-rind nature. During maturation, the cheese absorbs notes from the washing liquid. This process imparts a specific straw-like flavor to the paste. The aroma is sharp and distinctive, characteristic of cheeses treated with alcohol during aging.

How Trou du Cru is made

Milk is pasteurized before setting. The curds are formed into small rounds or medium wheels. For four weeks of the five-to-nine-week aging period, each cheese is individually washed. The wash liquid is Marc de Bourgogne, a strong local brandy. This step develops the orange rind and infuses the cheese with its signature alcoholic and straw-like notes.

How Trou du Cru is eaten and cooked

Due to its strong flavor, it is best eaten on its own or as part of a cheese board. It serves well as a snack for those who enjoy bold tastes. The soft texture makes it easy to spread, though it is typically sliced or scooped rather than grated. It pairs with the robust flavors of Burgundy wines.

Trou du Cru through the day

It fits comfortably into snack time or dinner when served on a cheese board. Its intensity makes it suitable for evening tasting sessions rather than light breakfasts. It is not typically used for cooking due to its delicate structure and high cost relative to volume.

Trou du Cru in the world's kitchens

This cheese is firmly rooted in French cuisine, specifically the Burgundy region. It reflects the local tradition of using regional spirits in cheesemaking. It is consumed primarily in France, where its brandy-washed style is appreciated by connoisseurs of strong, aromatic cheeses.

Faith and ritual

There are no known religious associations or ritual uses for this cheese. It is a secular product made for commercial sale and culinary enjoyment without ties to fasting rules or monastic traditions.

Trou du Cru at celebrations

No specific festivals, weddings, or holiday occasions are linked to Trou du Cru. It is an everyday artisanal product rather than a ceremonial food reserved for special events.

Custom and folk tradition

The cheese represents a modern addition to Burgundian dairy history. While it follows the traditional method of washing rinds with local spirits, its creation in the 1980s marks it as a contemporary interpretation of older styles. It does not carry ancient folkloric beliefs.

Buying, keeping and serving Trou du Cru

Keep the cheese refrigerated in its original packaging. Small paper cups help maintain moisture. Consume within a few days of opening to enjoy the full pungency and soft texture before it becomes too runny.

Protection and trade

Produced by Fromagerie Berthaut, the cheese holds no protected designation status. It is sold domestically in France through specialty dairies. The use of local Marc de Bourgogne ties its production to regional agricultural practices.

Questions people ask about Trou du Cru

Good reading and sources

• Trou du Cru on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data