Trou du Cru

Trou du Cru is a French cheese that originates from the Burgundy region of France. It is a small, soft, unpasteurized cow's milk cheese with a strong aroma and a rich, creamy flavor. The cheese is distinguished by its orange-yellow rind, which is washed with Marc de Bourgogne, a local grape brandy, during its maturation process. This treatment not only contributes to the development of the cheese's unique flavor and aroma but also to its characteristic rind. Trou du Cru is typically aged for about four to six weeks.

History

The creation of Trou du Cru is attributed to Robert Berthaut in the early 1980s. Berthaut sought to produce a cheese that would stand out in the crowded French cheese market. By washing the rind with Marc de Bourgogne, he was able to achieve a cheese with a distinctive taste and aroma, which quickly gained popularity both in France and internationally.

Production

The production of Trou du Cru involves careful craftsmanship. The cheese is made from high-quality cow's milk collected from the Burgundy region. After the milk is coagulated, the curds are placed into small molds and allowed to drain naturally. Once demolded, the cheeses are salted and then regularly washed with Marc de Bourgogne over their aging period. This process not only flavors the cheese but also encourages the development of its characteristic rind and the beneficial bacteria that contribute to its taste.

Tasting Notes

Trou du Cru offers a complex flavor profile. It has a creamy, slightly crumbly texture with a rich, buttery taste that carries hints of nuts and fruits. The washing with Marc de Bourgogne imparts a distinct pungent aroma and a slight alcoholic note to the finish. The cheese's flavor intensifies with age, becoming more pronounced and complex.

Serving Suggestions

Trou du Cru can be enjoyed in various ways. It is often served at room temperature to allow its flavors to fully develop. The cheese pairs well with light, fruity red wines or even with the Marc de Bourgogne used in its production. It can also be included in cheese platters, used in salads, or simply enjoyed with a slice of fresh baguette.

Culinary Uses

Beyond its role as a table cheese, Trou du Cru can be used in cooking to add depth to sauces and fillings. Its strong flavor means it should be used sparingly and paired with ingredients that can complement its richness and aroma.

Nutritional Information

As with many cheeses, Trou du Cru is rich in calcium and protein but also high in fat and calories. It should be consumed in moderation as part of a balanced diet.

See Also

• Cheese
• Burgundy
• Marc de Bourgogne
• French cuisine

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