Trou du Cru

What’s it like? Trou du Cru is a cow’s milk cheese that is washed in Marc de Bourgogne to create a pungent, spicy flavour that was invented by Fromagerie Berthault as a smaller more manageable version of their famous Epoisses.

Where’s it from? Made only in Burgundy this Trou du Cru comes as a 60g circular whole cheese in a wooden casing.

You can also find Trou du Cru in The Pong Cheese Explorer Box. Some British alternatives include Stinking Bishop and Golden Cenarth.

Recipes:

This cheese tart is a variation from chef Ludo Lefebvre’s original creation, we like the balance of salty ham and sweet apple with the pungent and rich washed rind cheese such as Trou du Cru or Époisses de Bourgogne AOC. We scatter cheddar and a little sugar over the top for extra decadence.

There ain’t no party bread like a Pong Party Bread! The perfect centre piece to a feast, where all your friends can dig in and pull a piece off. This is our Pong version as it uses the pungent and spicy Epoisses de Bourgogne AOC.

This Smoked haddock with an Epoisses sauce recipe is a creation of head chef Paul Capener for the Vive le Cheese competition. It could also be made with Trou du Cru.