Berthaut, the famed producer of Epoisses, is reponsible for developing and producing Trou de Cru. Effectively a tiny version of Epoisses, this delicious little nugget is made in the Côte d'Or region of France.
After production, and once it is in the maturing "caves," Trou du Cru is wiped with Marc de Bourgogne, a strong type of eau de vie alcohol, which is what produces the deliciously sticky rind and seductively luscious interior. The cheeses are aged on straw to allow them to breathe and prevent them from sticking to a flat surface, and there they also pick up a sweet smell of straw and hay.
Like many cheeses in the washed rind category, the aroma of Trou de Cru is much stronger than its flavor. As mentioned, cheeses take on a delicate taste of straw and alcohol, overlaid with savory floral notes and a lengthy finish that melts in the mouth.
The paste or interior of the cheese is ivory-yellow in color, very smooth and creamy and evenly balanced throughout the cheese.
Pairs well with a Pouilly Fuisse or Sauternes