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Trou du Cru

Trou du Cru

Small raw cow milk cheese, which is a side product in the production of Epoisses (from Burgundy). In the production of this cheese, a small piece is poked out of the middle, and let to ripen further.

Washed in Marc de Champagne during the ripening process

Ivory-colored interior with orange-colored, edible rind

Offered in paper covers (60 g) or in wooden boxes (250 g)

Fat content: 45 % fat, dry weight

Taste: strong, heartily spicy

Ripening time: 4 weeks

Related cheese:

  1. Margalet
  2. Mimolette, Boule de Lille
  3. Chanteraine poivre
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