Robert Berthaut create the Trou du Cru in the beginning of the eighties. It's the same making and ripenning technology as the other bigger cheeses of A.O.C. Epoisses. It's a cheese whose maturing process is completed with the Marc de Bourgogne. It is was

Robert Berthaut create the Trou du Cru in the beginning of the eighties. It's the same making and ripenning technology as the other bigger cheeses of A.O.C. Epoisses.
It's a cheese whose maturing process is completed with the Marc de Bourgogne. It is was