Andy Montoya
Pule cheese, also known as donkey cheese, is the rarest and most expensive cheese in the world. It is made from donkey milk, which is a rare ingredient, and produced in small quantities in Serbia. The cheese is described as having a strong, pungent, and unique flavour, resembling manchego, with a nutty, earthy, and slightly sweet taste. It is also characterised by its soft yet crumbly texture. With its high price tag and rumoured health benefits, Pule cheese is a coveted delicacy for those who can afford it.
| Characteristics | Values |
|---|---|
| Country of Origin | Serbia |
| Ingredients | 60% Donkey Milk, 40% Goat Milk |
| Texture | Soft, Fresh, Crumbly |
| Flavor | Nutty, Sweet, Sour, Salty, Earthy, Tangy, Mild |
| Color | Pale Yellow |
| Aroma | Grassy |
| Shape | Bell-Shaped, Little Pyramids |
| Weight | 1kg |
| Price | $575-$600 per pound |
| Availability | Zasavica Special Nature Reserve, Online, High-End Gourmet Stores |
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What You'll Learn
Pule cheese is made from donkey milk and goat milk
Pule cheese, the world's most expensive cheese, is made from donkey milk and goat milk. This rare Serbian delicacy is produced in the Zasavica Special Nature Reserve, about 80 km outside of Belgrade. The cheese is made using traditional techniques passed down for centuries, with the milk first being curdled using rennet, and then the curds are drained and pressed into moulds.
The reason for the combination of donkey and goat milk is that donkey milk does not have enough casein to make cheese on its own. The ratio of donkey to goat milk is typically 60:40, resulting in a soft yet crumbly texture. The cheese is then aged for around a month, making it a young, rindless cheese.
The flavour of pule cheese is described as nutty, earthy, and slightly sweet, with a hint of saltiness. It has been compared to Spanish Manchego cheese, with a grassy aroma and a pale yellow hue. The taste is strong and pungent, with a tangy, slightly sour note balanced by the rich, buttery flavour of donkey's milk.
Pule cheese is not only known for its unique flavour but also for its nutritional benefits. Donkey's milk is said to be packed with vitamins, minerals, and proteins, making it a healthy option. It is also low in fat and cholesterol, appealing to those watching their diet. The high vitamin C content in donkey's milk gives pule cheese a more pronounced sourness.
Due to the rarity of donkey milk and the labour-intensive process of milking donkeys by hand, pule cheese commands a high price, with one pound costing up to $600 or even more, making it a coveted and exclusive delicacy for cheese enthusiasts.
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It is the rarest and most expensive cheese in the world
Pule cheese, also known as donkey cheese, is the rarest and most expensive cheese in the world. It is made from donkey milk, which is a rare commodity due to the small amount of milk donkeys produce and the fact that donkey milking is a rare activity. In fact, it takes 25L (6.6 gallons) of milk to make 1kg of Pule cheese, whereas most cheeses only require about 10L of milk.
The cheese is made in Serbia's Zasavica Special Nature Reserve, where only about 100 Balkan donkeys produce the milk for this speciality cheese. The donkeys are domesticated and live on a farm within the reserve. Pule cheese is made using traditional techniques that have been passed down for centuries. The milk is first curdled with rennet, and then the curds are drained and pressed into moulds. The cheese is aged for around a month, resulting in a young, rindless cheese.
The rarity and high cost of Pule cheese are not only due to the labour-intensive process of donkey milking but also because donkey milk is exceptionally rare and difficult to produce. A female donkey, or jenny, produces only about 1.5-2 litres of milk per day, while one cow produces up to 60 litres. Additionally, breeding donkeys has become a rare activity, further limiting the supply of donkey milk.
Pule cheese is known for its strong, pungent flavour and unique texture. It is described as having a nutty, earthy, and slightly sweet taste with a hint of saltiness. The cheese is also said to have a tangy, slightly sour flavour that is balanced by the rich, buttery taste of donkey's milk. Its flavour is often compared to that of young Manchego cheese, although some claim that Pule has a more pronounced sourness and a stronger flavour overall.
The high price of Pule cheese reflects not only its rarity but also its nutritional value and health benefits. Donkey's milk is known for having high levels of minerals, vitamins, and proteins, making it a healthy and nutritious option. It is also low in fat and cholesterol, appealing to those watching their diet.
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It is produced in Serbia and is considered a delicacy
Pule cheese is produced in Serbia and is considered a delicacy. It is made from donkey milk, which is an ingredient that is becoming rarer and rarer. Donkeys only produce milk in small quantities when they are nursing their young, and the milk lacks a coagulant needed to make cheese. Only certain farmers in Serbia have the secret to creating it, and it is made using traditional techniques passed down for centuries. The cheese is aged for around a month, resulting in a young, rindless cheese with a soft yet crumbly texture.
Pule cheese has a unique and strong flavour, with a nutty, earthy, and slightly sweet taste. It has a tangy, slightly sour flavour that is balanced by the rich, buttery flavour of donkey's milk. It is often compared to Spanish Manchego cheese, with a grassy aroma and a pale yellow hue. The cheese is typically sold in small pyramids the size of a golf ball and is sliced and served with cured meats, such as pork and donkey sausages, and local drinks such as rakia or Turkish coffee.
The process of making Pule cheese is quite unique. It is made with a mixture of donkey and goat's milk, with the best combination being 60% donkey milk and 40% goat's milk. The milk is first curdled with rennet, and then the curds are drained and pressed into moulds. The cheese is then aged for around a month, resulting in a young, soft, and rindless cheese.
Pule cheese is considered a delicacy in Serbia due to its rarity, unique flavour, and nutritional benefits. Donkey's milk is known for its high nutritional value, containing high levels of minerals, vitamins, and proteins. It is also a good source of protein and calcium, making it a healthy option for those seeking a low-fat and low-cholesterol cheese. The cheese is expensive, costing around $600 per pound, and can be purchased directly from the farm in Serbia or from high-end gourmet and specialty food stores.
Serbia has strict rules regarding the use of unpasteurised milk in cheesemaking, so local cheesemakers use gently pasteurised milk to create Pule cheese. The farm that produces Pule is located in the Zasavica Special Nature Reserve, owned and operated by former local MP Slobodan Simić. Simić converted the wild wetlands into a nature reserve in 1997 and later established a farm for abused Balkan donkeys, which are now used to produce the rare donkey milk for Pule cheese.
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Pule cheese has a nutty, slightly sweet, and salty taste
Pule cheese, the world's most expensive cheese, is known for its nutty, slightly sweet, and salty taste. This rare Serbian delicacy is made from donkey milk, which is difficult to produce and even harder to come by, as donkeys only produce milk in small quantities while nursing their young. The scarcity of donkey milk, along with the labour-intensive process of hand-milking the donkeys three times a day, contributes to the high cost of this cheese.
Pule cheese is produced in the Zasavica Special Nature Reserve in Serbia, where visitors can purchase it directly from the source. It is made using traditional techniques passed down for centuries, with the milk first being curdled and then drained and pressed into moulds. The cheese is aged for around a month, resulting in a young, rindless cheese with a soft yet crumbly texture.
The unique flavour of Pule cheese is often compared to that of young Manchego, a Spanish cheese. It has a tangy, slightly sour taste balanced by the rich, buttery flavour of donkey's milk. The cheese is also known for its nutritional benefits, as donkey's milk is said to have high nutritional value, containing high levels of minerals, vitamins, and proteins. It is also a good source of protein and calcium, making it a healthy option for those watching their diet.
When serving Pule cheese, it is best eaten very fresh and paired with a glass of local rakia or Turkish coffee. It can also be enjoyed with a plate of local cured meats, such as Mangalica sausage and speck, or pork and donkey sausages. The combination of its rare ingredients, intricate production process, and distinctive flavour makes Pule cheese a highly sought-after delicacy for cheese connoisseurs and food enthusiasts alike.
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It is described as having a soft yet crumbly texture
Pule cheese is known for its unique texture and flavour. The cheese is described as having a soft yet crumbly texture. It is a semi-soft cheese that is typically sold in small, golf ball-sized pyramids. Pule cheese is made from donkey milk, which is a rare ingredient that is difficult to produce. Donkeys only produce milk in small quantities when they are nursing their young, and the milk also lacks a coagulant needed to make cheese. This makes the process of creating the cheese a specialised craft, with only certain farmers possessing the secret to creating it.
The flavour of pule cheese is said to be strong, pungent, and flourishing, resembling Spanish Manchego cheese. It has a nutty, earthy, and slightly sweet taste with a hint of saltiness. The sweetness of the cheese is enhanced by the rich, buttery flavour of donkey's milk, which also adds a tangy, slightly sour note. Pule cheese is also described as having a grassy aroma and a pale yellow hue.
The process of making pule cheese involves mixing donkey milk with goat milk, with the best combination being 60% donkey milk and 40% goat milk. The milk is then curdled with rennet, and the curds are drained and pressed into moulds. The cheese is aged for around a month, resulting in a young, rindless cheese.
Pule cheese is not only known for its flavour and texture but also for its health benefits. Donkey's milk is said to have a high nutritional value, containing high levels of minerals, vitamins, and proteins. It is also a good source of protein and calcium, making it a healthy and nutritious option.
The rarity of the ingredients and the specialised process of making pule cheese contribute to its high price tag. It is considered the world's most expensive cheese, with prices reaching up to $600 per pound or even higher.
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Frequently asked questions
Pule cheese is made from donkey milk, which is known for its high nutritional value. It has a strong, pungent flavour and a unique texture. The flavour is often described as nutty and earthy, with a hint of saltiness, resembling young manchego. It has a tangy, slightly sour taste that is balanced by the rich, buttery flavour of the donkey's milk.
Pule cheese is the most expensive cheese in the world. It costs on average $600 per pound, but prices can vary. In 2016, a pound of pule cost around $1,700.
Pule cheese is a rare delicacy, and it is not commonly found in stores. The best option for buying pule cheese is to travel to Serbia and purchase it directly from the farm that produces it in the Zasavica Special Nature Reserve.
