Trou du Cru
id:
trou-du-cru-293-4946961
title:
Trou du Cru
text:
Trou du Cru is a very strong, pungent French cheese, developed by the cheesemaker Robert Berthaut in the early 1980s. It is a pasteurized cow's milk Époisses cheese from the Burgundy region. The soft cheese is ivory-yellow in color, with an orange, edible rind. For four weeks during its maturation, each small cheese is washed individually with Marc de Bourgogne, a strong local brandy, which imparts a straw-like flavor to the cheese. Trou du Cru is molded in small rounds, packaged in paper cups;
brand slug:
wiki
category slug:
encyclopedia
description:
original url:
https://en.wikipedia.org/wiki/Trou_du_Cru
date created:
date modified:
2024-02-01T20:45:26Z
main entity:
{"identifier":"Q3227871","url":"https://www.wikidata.org/entity/Q3227871"}
image:
{"content_url":"https://upload.wikimedia.org/wikipedia/commons/b/be/Le_Trou_Du_Cru.jpg","width":3264,"height":2448}
fields total:
13
integrity:
14