Trou du Cru x8 +/- 480g

A cheese from Burgundy, more precisely from Côte d'Or, Trou du Cru is produced from pasteurized cow's milk and is one of the soft cheeses with a washed rind. Matured for 3 weeks, it is very creamy and has a fairly powerful taste.

For the more curious or cheese lovers, know that the Trou du Cru is refined with Marc de Bourgogne, which explains why it will eventually have a strong flavor. Additional information on this cheese, the pasteurized milk used to make it belongs to the Berthaut group and has been since the early 1980s.

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