Trou du Cru

Trou du Cru is a very strong, pungent French cheese, developed by the cheesemaker Robert Berthaut 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. Trou du Cru is molded in small rounds, packaged in paper cups; and in medium (4.5 in, 250 g) wheels, packaged in wooden containers.

Source: Wikipedia