Patrick Oconnell
Pule cheese is reportedly the most expensive cheese in the world, with a price tag of up to $1700 per pound. The cheese is made from donkey's milk, which is difficult to produce and rare, as donkey milk yields are low and the milking process must be done manually. Pule cheese is made from Balkan donkey milk, with some sources saying it is made from 60% donkey milk and 40% goat's milk, and produced in the Zasavica Nature Reserve in Serbia.
| Characteristics | Values |
|---|---|
| Type of milk used | 60% Balkan donkey milk and 40% goat's milk |
| Nutritional value | Similar to human breast milk; high in vitamin C and anti-allergens |
| Texture | Crumbly |
| Colour | White |
| Taste | Similar to manchego, a combination of nutty and earthy flavours; richer |
| Producer | Slobodan Simić |
| Location | Zasavica Special Nature Reserve in Serbia |
| Number of donkeys | 100-130 |
| Amount of milk produced per day by a jenny (female donkey) | 1.5–2 litres |
| Rarity | Only produced in one location worldwide |
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What You'll Learn
Pule cheese is made from Balkan donkey milk and goat's milk
Pule cheese is made from a blend of Balkan donkey milk and goat's milk. It is reportedly the "world's most expensive cheese", with a price tag of up to $1700 per pound. The high cost is due to the rarity of the cheese and the difficulty of its production. The donkeys used for milk live on a farm in the Zasavica Special Nature Reserve in Serbia, and their milk is produced in very small quantities. A female donkey, or jenny, produces only about 1.5–2 litres of milk per day, while a cow can produce up to 60 litres.
The process of milking donkeys must be done by hand, as no machinery exists to accommodate the small, specialised industry. This labour-intensive process is repeated three times per day. The rarity of the cheese is further compounded by the small herd size; there are only about 100 jennies in the landrace of Balkan donkeys that produce milk for Pule cheese.
The combination of donkey and goat's milk gives Pule cheese a unique flavour profile. It is reputed to be similar to Manchego, with a combination of nutty and earthy flavours, accompanied by a crumbly texture. Some have described it as richer than Manchego, resembling feta in texture but with a stronger flavour.
The nutritional composition of donkey's milk also contributes to the distinctiveness of Pule cheese. It is said to be almost 60% more nutritious than goat's or cow's milk, making it a rich source of nutrients. Donkey's milk is particularly known for its high vitamin C content, which acts as an antioxidant, and its anti-allergen properties, which may provide protection against allergic diseases such as asthma, dermatitis, and bronchitis.
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It is the world's most expensive cheese
Pule cheese is reportedly the "world's most expensive cheese", fetching up to US$1,700 per pound or kilogram. This Serbian cheese is made from a combination of 60% Balkan donkey milk and 40% goat's milk. The cheese is produced exclusively in the Zasavica Nature Reserve by Slobodan Simić, the world's only producer of donkey cheese.
The high cost of pule cheese is due to the difficulty of its production and its rarity. Firstly, donkey's milk is exceptionally rare and challenging to produce. Female donkeys, or jennies, produce a minuscule amount of milk, only about 1.5-2 litres per day, while a cow can produce up to 60 litres. Furthermore, there are only around 100 jennies in the herd of Balkan donkeys that are milked for pule-making, and it takes 25 litres of milk to create just one kilogram of cheese.
The manual labour involved in donkey milking also contributes to the high price of pule cheese. Unlike cow, goat, or sheep milk used for most cheeses, there are no donkey-matching milking machines, so the milking must be done by hand, three times a day. This labour-intensive process further drives up the cost of an already scarce product.
The taste of pule cheese is said to be similar to Manchego, a combination of nutty and earthy flavours, with a crumbly texture. Some describe it as richer than Manchego, resembling crumbly feta but with a stronger flavour. Despite its high price tag, the nutritional makeup of donkey's milk is surprisingly similar to human breast milk. It is also a rich source of nutrients, with significantly higher vitamin C content than other types of milk, and it contains anti-allergens that can help shield against allergic diseases.
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It costs $600-$1700 per pound
Pule cheese is the most expensive cheese in the world, costing between $600 and $1700 per pound. This high price is due to the cheese's rarity and the difficulty of its production.
Firstly, donkey milk, from which pule cheese is made, is exceptionally rare and difficult to produce. Female donkeys, or jennies, produce only about 1.5–2 litres of milk per day, whereas a single cow can produce up to 60 litres. This means that it takes 25 litres of donkey milk to create just one kilogram of pule cheese. Secondly, donkey milk contains significantly fewer solids than cow's milk, so far more donkey milk is needed to make the equivalent amount of cheese.
The rarity of donkey milk is further compounded by the fact that it can only be extracted manually, as there are no donkey-matching milking machines. This labour-intensive process must be carried out three times a day.
The high cost of labour involved in milking donkeys, therefore, contributes significantly to the sales price of pule cheese. Furthermore, the donkeys that produce milk for pule cheese belong to a small herd of only about 100 jennies, which are located in the Zasavica Special Nature Reserve in Serbia. Slobodan Simić, the owner of the farm, is the world's only producer of pule cheese.
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It is produced in the Zasavica Nature Reserve in Serbia
Pule cheese is made from Balkan donkey milk and goat's milk. It is produced in the Zasavica Nature Reserve in Serbia, where the donkeys live on a farm. The reserve has been described as a Serbian natural reserve and a Special Nature Reserve. The farm is owned by Slobodan Simić, who is the world's only producer of pule cheese.
The donkeys are domesticated, and their milk is difficult to produce. A female donkey (jenny) produces a minuscule amount of milk—only about 1.5 to 2 litres of milk per day, while a cow can produce up to 60 litres. This rarity of donkey milk is a key reason why pule cheese is so expensive and difficult to obtain.
The process of milking donkeys must be done by hand, as no machinery exists that can accommodate the small and specialised industry. This manual labour is another factor influencing the high cost of pule cheese. The milking process is repeated three times a day.
Pule cheese is reputed to be similar in taste to Manchego cheese, with a combination of nutty and earthy flavours, accompanied by a crumbly texture. It has also been described as being richer than Manchego and similar to feta in texture.
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Donkey milk is rare and difficult to produce
Pule cheese is made from donkey's milk, a product that is exceptionally rare and difficult to produce. This is due to several factors, including the small volume of milk that donkeys produce, the manual labour involved in the milking process, and the limited number of donkeys available for milking.
Donkeys produce a very small amount of milk compared to other dairy animals. A female donkey, or jenny, gives only about 1.5 to 2 litres of milk per day, while a cow can produce up to 60 litres. This means that it takes a significant amount of donkey milk to create a small quantity of cheese. For example, it takes 25 litres of donkey milk to make just 1 kilogram of pule cheese.
The rarity of donkey milk is further exacerbated by the fact that donkey milking must be done by hand. There is no milking machinery that exists to accommodate the small and specialised industry of donkey milk production. The milking process is labour-intensive, as it is done three times per day, and there are only a limited number of donkeys available for milking.
The herd of donkeys at the Zasavica Special Nature Reserve in Serbia, where pule cheese is produced, consists of only about 100 to 130 donkey milk-producing animals. This small number of donkeys, combined with the low daily milk yield and the manual labour involved in milking, makes donkey milk a rare and challenging product to obtain.
The difficulty and rarity of donkey milk production contribute to the high cost of pule cheese, which is often referred to as the world's most expensive cheese. The time and labour involved in the milking process, as well as the limited supply of donkey milk, drive up the price of this sought-after cheese.
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Frequently asked questions
Pule cheese is made from donkey milk.
Pule cheese is produced in the Zasavica Special Nature Reserve in Serbia.
Pule cheese is the most expensive cheese in the world, costing between $600 and $1700 per pound.
Pule cheese is expensive due to its rarity and the difficulty of producing it. Donkey milk is rare and hard to produce, and the milking process must be done manually.
Pule cheese is reputed to have a nutty and earthy flavour, with a crumbly texture similar to feta and Manchego.
