| Trou du Cru | |
| Country: | France |
| Region: | Burgundy, Côte-d'Or Department |
| Source: | Cow |
| Pasteurized: | Yes |
| Texture: | Soft |
| Aging: | 5-9 weeks |
| Certification: | None |
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 (1.5 in, 60 g) rounds, packaged in paper cups; and in medium (4.5 in, 250 g) wheels, packaged in wooden containers.