Trou de Cru, made by Fromagerie Berthaut, is a miniaturized version of their Epoisses. The name is a cheeky play on the french obscenity “trou du cul” (Google: trou de cul, “cru” means raw fyi, you can figure it out from there…). As with Epoisses, it is a smear-ripened cheese washed with Marc de Bourgogne, a French spirit similar to Grappa, made from the skin, pulp, and seeds left over from the wine making process.
Each wheel is only two inches across and slightly taller in height, enclosed in a wrapper rather than the traditional wooden ring of a full-sized Epoisses (kind of like a mini cupcake, except that it would scare most children away ;) ). The rind is bright pink and tacky to the touch.
Not as spoonably liquid as a full-sized Epoisses, even after a few hours on the counter, this little nugget hits you first with the barnyardy, grassy, slightly ammoniated aroma. The paste is velvety, sticky and decadent, meaty, briney and silky with hints of mold, mushroom and nuts.
These little nuggets are a nice alternative for when you’re craving some washed-rind liquid gold stink but can’t justify going for the full wheel (if, like me, you were buying for one, for example). At least until I can get back to Strasbourg and La Cloche a Fromage for more of the raw milk Epoisses…oh heaven…
Purchased at Stinky Brooklyn.
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- lukecaseinpoint said: Hi Matt. Do you know if that’s the same as an Ami du Chambertain? I used to love selling/ eating Amis.
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