Stories suggest that this small cheese was created by cutting out the centre of the larger Epoisses leaving a hole or Trou in the bigger cheese.
Regular washing with a brine mix of Marc de Bourgogne encourages the b.linen bacteria to create a sticky golden rind and distinct strong yeasty aroma.
The small box helps to it hold together as it ripens to a smooth melting texture and rich meaty taste. A mixture of salty, sweet and milky flavours dominate the palate, much more balanced than its smell suggests.
