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Trou du Cru

Smelly little cheese

Quite strong, tasty, small and cute. Smells very rustic though.

From Epoisses, HQ of smelly cheese, this little one is even more pungent. Developed in the 1980s by Robert Berthau, who gave it its playful name (trou du cru sounds like ‘arsehole’ in French), it’s made with pasteurized milk, and like its famous sibling, the rind is washed in marc to heighten the aroma.

Cheese and dairy

Text © Dana Facaros

Image by Tristan Ferne from UK