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.

For four weeks during its maturation, each small cheese is washed individually with Marc de Bourgogne, a strong local brandy, which imparts a straw-like flavor to the cheese.

[1] Trou du Cru is molded in small (1.5 in, 60 g) rounds, packaged in paper cups; and in medium (4.5 in, 250 g) wheels, packaged in wooden containers.