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Trou du Cru is a very strong, pungent French cheese, [1] developed by the cheesemaker Robert Berthaut [2] 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.
Époisses (French pronunciation: ⓘ), also known as Époisses de Bourgogne (French: [epwas də buʁɡɔɲ]), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region.
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