Bushra Griffith
Blue cheese is a delicious treat, but is it a pricey one? Well, that depends. A wheel of blue cheese can cost anything from $30 to over $30,000! The price varies depending on the type of blue cheese, the quality, and where you buy it. For example, a 7-pound wheel of Danish blue can be purchased for around $30, whereas a rare blue cheese like Cabrales, which is produced in a specific region in Spain, can cost around $40 per pound, and even up to $32,000 for a 5-pound wheel. If you're a blue cheese fan, it might be worth considering making your own, as it can be a cost-efficient option, especially if you live in a place with cheap milk.
| Characteristics | Values |
|---|---|
| Most expensive blue cheese in the world | Cabrales blue cheese |
| Price of the most expensive blue cheese | €30,000 (more than $32,000) for a 2.2-kilogram wheel |
| Typical price of Cabrales blue cheese | $40 per pound |
| Price of uber-rare pule blue cheese | Between $600 and $1,000 per pound |
| Price of blue cheese in Wisconsin | $30 for a 7-pound wheel of grocery-store quality Danish blue |
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What You'll Learn
Why is Cabrales blue cheese so expensive?
Blue cheese is often an expensive type of cheese, with some varieties costing hundreds of dollars per pound. One of the most expensive examples of blue cheese is Cabrales, which is a type of blue cheese that is produced in a specific region of Spain and made using traditional methods. So, why is Cabrales blue cheese so expensive?
Firstly, Cabrales blue cheese is made in a very specific way and in a very specific region of Spain, which contributes to its high price. The cheese can only be called Cabrales if it is produced in the administrative region of the Cabrales Council or other designated areas nearby. The milk used in its production must come from herds raised in a small zone of production in Asturias, in the mountains of the Picos de Europa. This restricted area of production limits the supply of the cheese, which can contribute to its high price.
The traditional method of making Cabrales blue cheese also contributes to its expense. The cheese is made from raw or unpasteurized cow's milk, or a mixture of cow, sheep, and goat milk, which is heated and curdled with rennet. The curds are then packed into cylindrical molds, salted, and left to cure and harden for around two weeks. After this initial curing period, the cheese is aged for a further two to five months (or at least eight months, according to some sources) in natural caves in the limestone mountains of the Cabrales region. This lengthy aging process in specific environmental conditions is necessary to create the characteristic flavor and aroma of the cheese, and it adds to the overall cost of production.
In addition to its restricted production area and traditional manufacturing process, the rarity and demand for Cabrales blue cheese also influence its price. The cheese is highly prized by connoisseurs and has set multiple world records for its auction price, with one wheel selling for €30,000 (over $32,000) in 2023. This particular sale dethroned a previous record held by another block of Cabrales cheese, demonstrating the consistent demand for this rare and expensive product.
Overall, the high price of Cabrales blue cheese can be attributed to a combination of factors, including its tightly controlled production methods, limited area of manufacture, lengthy aging process, and high demand from connoisseurs. These factors combine to make Cabrales one of the most expensive cheeses in the world, with a price that reflects its unique characteristics and prestigious reputation.
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Making your own blue cheese
Blue cheese is often expensive due to its long aging process, which can take two months or more. However, making your own blue cheese at home can be a fun and cost-efficient alternative. Here is a guide on how to make your own blue cheese:
Ingredients and Preparation
Firstly, gather your ingredients: milk, cream, yogurt, mesophilic starters, calcium chloride, and blue cheese mixture. Sanitize all equipment with a bleach solution or a biodegradable acid-based surface sanitizer like Star San. Prepare a colander lined with doubled-up cheesecloth.
Heating the Milk
In a stock pot, warm the milk to 88 degrees Fahrenheit. This can be done by placing the pot in a sink full of 100-degree water, slowly heating the milk to the desired temperature. Avoid using a stove to prevent scorching. Once the milk reaches the right temperature, sprinkle in the yogurt, mesophilic starters, calcium chloride, and blue cheese mixture, stirring well to dissolve.
Curdling and Draining
Line a colander with doubled-up cheesecloth and pour off the whey. Gently add the curds to the colander and drain for 10 minutes. Return the curds to the colander, sprinkle with salt, and mix to prevent sticking. Let the mixture sit for another 10 minutes.
Molding and Flipping
Place a cheese or bamboo mat on a rack, then top it with a cheese mold. Fill the mold with curds, flipping the cheese every 15 minutes for two hours. Let the mold drain overnight on the countertop.
Aging and Needling
The aging process is crucial for blue cheese. Create a cave-like environment by using a recycled food-grade plastic bucket with a lid. Place a rack covered with a plastic cheese mat inside the bucket and put the wheel of cheese on top. Age the cheese at 85% humidity, between 55-65 degrees Fahrenheit, flipping it weekly and cracking the lid for airflow. After about one to two weeks, poke holes in the cheese with a skewer to allow air inside, promoting mold vein growth.
Final Steps
The aging process will transform the cheese from a robin's egg blue to a mix of blue, white, and gray. After two months, you will have a mild blue cheese. Each additional month of aging will intensify the flavor. Remember to scrape off the exterior mold layer once a month. The blue veins should run through the small spaces between the curds, indicating the cheese is fully ripened.
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Blue cheese in bulk
Blue cheese can be an expensive cheese, with Cabrales blue cheese from northern Spain being named the world's most expensive. A 2.2-kilogram wheel of this cheese sold for over $32,000 at auction. However, typical Cabrales sells for a much more modest $40 per pound, and other blue cheeses can be found at a range of price points.
If you are looking to buy blue cheese in bulk, you can find it for a more reasonable price. For example, Amazon offers a 5-pound pack of blue cheese for $110.36. If you live in Wisconsin, you can find 7-pound wheels of Danish blue for around $30.
Making your own blue cheese is another way to get a bulk amount of this product at a lower cost. While there is an upfront cost for equipment, the ongoing expense is reasonable, especially if you live in an area with affordable milk prices. It does, however, require a significant time investment, as you will need to be at home for a day each week to make the cheese.
If you are a blue cheese enthusiast, buying in bulk can be a great way to save money. You can find large quantities of this product at some retailers and make it yourself, though it will require a significant time or financial commitment upfront.
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Blue cheese in Wisconsin
Blue cheese is a semi-hard cheese that is often crafted from unpasteurized cow's milk, sometimes blended with goat or sheep's milk. It is characterized by its blue veins, created by the growth of penicillium mould, which also gives the cheese its distinctive taste and aroma. While blue cheese can be expensive, with Cabrales blue cheese from northern Spain being named the world's most expensive, the cost of blue cheese varies depending on the region and the type of milk used.
In Wisconsin, blue cheese is readily available and highly valued for its strength and character. The state's cheesemakers produce a notable number of award-winning blue cheeses, with sharp, peppery flavours that leave a lasting impression. Wisconsin is home to cheese plants like Carr Valley in Linden, which produces flavourful blue cheeses through a balance of fresh ingredients, hard work, and careful ageing.
When it comes to purchasing blue cheese in Wisconsin, locals and enthusiasts recommend opting for local cheese whenever possible. While prices can vary, buying in bulk can be more cost-effective, and it's worth noting that blue cheese has a relatively long shelf life when stored properly. In addition to pre-made options, some individuals in Wisconsin choose to make their own blue cheese at home, taking advantage of the region's affordable milk prices.
For those seeking the ultimate blue cheese experience, Wisconsin offers a range of options, from locally crafted specialties to the opportunity to customise your own cheese-making process. Whether you're a casual eater or a connoisseur, Wisconsin's blue cheeses are sure to impress with their quality and diversity.
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Other expensive cheeses
Blue cheese can be expensive, with Cabrales blue cheese from northern Spain being the most expensive in the world. A 2.2-kilogram wheel of this semi-hard cheese sold for more than $32,000 at auction. However, there are several other expensive cheeses produced worldwide.
One of the most expensive cheeses in the world is Pule cheese, also known as magareća or donkey cheese. It is made from the milk of Balkan donkeys from Serbia and requires approximately 25 litres of donkey milk to produce just one kilogram of cheese. Due to its rarity and unique production process, it sells for between $590 and $1,300 per kilogram or $600 to $1,000 per pound.
Another expensive cheese is Australia's first raw milk cheese, Pecora Dairy's Yarrawa. Named after the indigenous word for Robertson's unique cool climate rainforest, this sheep's milk cheese took eight years to make. It is known for its distinct smell and taste, reminiscent of the region and farm where it is produced.
Rogue River Blue from Oregon, USA, is America's most expensive cheese. It has a rich, fudgy texture and a scent reminiscent of pear eau-de-vie. Its flavour profile includes notes of pear brandy, truffle, toffee, blackberry, vanilla, hazelnut, chocolate, and bacon.
Bitto Storico is an Italian cow and goat milk cheese that is matured for up to 18 years, giving it a strong flavour and aroma. Trou du Cru, a French cheese, is washed with Marc de Bourgogne during maturation, resulting in a sticky rind and a mild flavour despite its strong aroma.
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Frequently asked questions
Blue cheese can vary in price depending on the type and quality. For example, the world's most expensive blue cheese is Cabrales, which is crafted from unpasteurized cow's milk in northern Spain. A 2.2-kilogram wheel of this cheese sold for more than $32,000 at auction. However, typical Cabrales sells for a much more modest $40 per pound.
The price of blue cheese can be influenced by factors such as rarity, production methods, and place of origin. For instance, the high price of Cabrales blue cheese can be attributed to its tightly controlled production and the unique flavour derived from local microscopic organisms in the designated production regions.
Blue cheese can be more expensive than other types of cheese due to its distinct flavour and production process. However, the price can vary depending on the specific type of blue cheese and the region in which it is purchased. In some cases, making your own blue cheese at home can be a cost-efficient alternative to purchasing it from a store or specialty cheese shop.
