#84 Trou du cru by Robert Berthau

From Bourgogne in France, famous for its wines and the region that brought us Beef Bourgignon and Coq au Vin. You risk heart disease and obesity just flying in the airspace above Bourgogne, but you'd die incredibly happy.

Trou du Cru is a type of Époisses cheese first made 400 years ago. They say Napoleon was a huge fan, but it died out during the German occupation in WW2. Luckily, some years later the style was revived.

It's a washed rind cows cheese, in this case washed in the local brandy, Marc de Bourgogne. 

Purchased in a little cup cake-like paper wrapper, Trou de cru is an orange disc on the surface and inside it's a caramel-like salty pungent farmyard flavour. We were lucky enough to have a piece that was perfectly ripe.


From the Spring st cheese cellar




Is cheese is good