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Trou Du Cru

Trou du cru is a French cheese originating from Cote d’Or. It’s made from cow’s milk as a smaller version of Époisses. The cheese was developed by the cheesemaker Robert Berthaut in the 1980s. During the maturation period, the cheese is washed with Marc de Bourgogne, resulting in a sticky rind of Trou du cru.
The picture is not exhaustive, the products can vary according to the seasons, the availability of the products and the quality of the received goods.

60 grams

AED 20.00

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Weight 573515775 g
Origin: France