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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.
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