"Trou du Cru" is the smallest cheese in the world in lactic curd and washed rind.
Presented in its ruff paper, this delicacy can be almost an individual delight.
Milk undergoes a slow coagulation. The molding is tricky in order to have good drainage, and then it is wiped again in order to mature for 4 weeks.
During maturation, each cheese is washed individually with Marc de Bourgogne (a strong local alcohol) 2 to 3 times a week for 3 weeks. It develops a nice orange-red color and has a delicious aroma.
Trou du cru has a cylindrical shape and weighs 60 grams.