Patrick Oconnell
The world's most expensive cheese is made from donkey milk. Named Pule, this Serbian cheese is made from 40% goat's milk and 60% donkey milk. The cheese is produced in the Zasavica Nature Reserve, where Slobodan Simić founded a reserve in 1997 to protect the dwindling population of endangered Serbian donkeys. The donkeys produce very little milk, and there is no specialised machinery for milking them, making the process time-consuming and costly. Pule cheese can cost up to $600 a pound and is known for its salty, zesty, and crumbly texture, with a grassy aroma and pale yellow hue.
| Characteristics | Values |
|---|---|
| Name | Pule cheese or magareći sir |
| Place of origin | Zasavica Nature Reserve, Serbia |
| Ingredients | 40% goat milk and 60% Balkan donkey milk |
| Price | $600 per pound or $1300 per kilogram |
| Taste | Similar to manchego, with nutty and earthy flavours, accompanied by a crumbly texture |
| Aroma | Grassy |
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What You'll Learn
Pule cheese is made from Balkan donkey milk
Pule cheese is widely regarded as the world's most expensive cheese. It is made from Balkan donkey milk, which is difficult to produce and very rare. The cheese is produced in the Zasavica Nature Reserve in Serbia, where Slobodan Simić founded a reserve in 1997 to protect the dwindling population of endangered Serbian donkeys.
The donkeys that produce milk for Pule cheese are a specific breed of Balkan donkeys native to the Zasavica reserve. These donkeys are smaller than average and domesticated. According to the BBC, there are about 180 of them, while another source mentions there are only about 100 jennies (female donkeys) that are milked for Pule production.
The rarity of the donkey's milk is a key factor in the high price of Pule cheese. It takes approximately 25 litres of donkey milk to produce just one kilogram of Pule cheese. In comparison to other animals, donkeys produce very little milk. A cow can produce between 22 and 60 litres of milk per day during peak lactation, while a jenny only produces about 1.5 to 2 litres of milk per day.
The process of milking donkeys is also time-consuming and labour-intensive. There is no specialised machinery for milking donkeys, so each donkey must be milked by hand, three times a day. The reserve and the care of the endangered donkey breed also incur significant expenses, costing Simić nearly $100,000 per year.
Pule cheese is a combination of 60% donkey milk and 40% goat's milk. It is said to taste similar to Spanish Manchego cheese, with a grassy aroma, a pale yellow hue, and a salty, zesty richness. It has a soft, crumbly texture and is rumoured to be an excellent aphrodisiac.
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Caciocavallo Podolico is made from rare Podolica cattle milk
Caciocavallo Podolico is an Italian cheese made from the milk of rare Podolica cattle. These cows graze on aromatic herbs and grasses in the southern regions of Italy, specifically in San Nicandro Garganico. The name "Caciocavallo" refers to the method of tying slabs of cheese with string and hanging them on logs to ripen, resulting in a uniquely-shaped cheese. This slow ripening process, which takes about three months, contributes to the cheese's premium status, costing around $50 per pound.
Podolica cattle are a rare breed, adding to the exclusivity of Caciocavallo Podolico cheese. The milk produced by these cows is transformed into cheese through a complex and time-consuming process, without the use of heavy machinery. Small batches are produced with a focus on quality, resulting in a firm, dry, and flavourful cheese.
The rarity of Podolica cattle and the intricate production methods contribute to the high cost of Caciocavallo Podolico cheese. It is considered a delicacy and is sought-after by cheese enthusiasts for its exceptional flavour and craftsmanship.
While Caciocavallo Podolico is one of the most expensive cheeses, it is important to note that the title of the world's most expensive cheese is often given to Pule cheese, made from Balkan donkey milk in Serbia. The specific breed of donkeys and the time-consuming hand-milking process contribute to Pule's high price tag, ranging from $600 to $1300 per pound.
In summary, Caciocavallo Podolico is a premium Italian cheese made from the milk of rare Podolica cattle. The rarity of the cows, combined with the traditional and meticulous production techniques, result in a sought-after and costly cheese. However, Pule cheese, made from donkey milk, typically takes the top spot as the world's most expensive cheese due to its extremely limited production and unique origins.
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Cabrales is made from unpasteurized cow, goat and sheep milk
While Pule cheese, made from Balkan donkey milk, is often regarded as the world's most expensive cheese, Cabrales, a traditional Spanish blue cheese, is also one of the most luxurious cheeses in the world. Cabrales is made from unpasteurized cow, goat, and sheep milk.
The process of making cheese from donkey milk is challenging and time-consuming, which contributes to the high price of Pule cheese. Donkey milk is also difficult to produce and obtain in large quantities, as donkeys produce a significantly smaller amount of milk compared to other animals. In addition, the specific breed of Balkan donkeys used for Pule cheese are native to the Special Nature Reserve of Zasavica in Serbia, further limiting the supply.
On the other hand, Cabrales cheese is aged in natural limestone caves in the Asturias region of Spain. The high humidity and cool temperatures in these caves create the perfect environment for the cheese to mature, resulting in a unique and robust flavor. The price of Cabrales cheese depends on its age and quality, typically ranging from $23 to $45 per pound.
The process of making Cabrales cheese involves mixing the unpasteurized milk of cows, goats, and sheep. This mixture is then aged in the limestone caves, allowing the development of its signature blue veins and strong flavor. The use of unpasteurized milk and the natural cave aging process are key factors in the production of this luxurious cheese.
The combination of different types of milk in Cabrales cheese contributes to its complex flavor profile. The aging process in the natural limestone caves further enhances the flavor and texture of the cheese. The high humidity and cool temperatures in the caves create the ideal environment for the growth of specific bacteria and molds, transforming the milk into a rich and creamy cheese with a strong flavor.
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Moose cheese comes from highly sensitive moose
Moose cheese is one of the most expensive cheeses in the world. It is produced and available only at the Elk House in the Bjurholm region of Sweden. The cheese is made from the milk of three moose (also called elk), and each moose produces five litres of milk per day. The moose must be milked in solitude, with calm and quiet, and this process can take anywhere from half an hour to two hours, contributing to the steep price of the cheese.
The Elk House (Älgens Hus) produces four types of cheese: White Mold Cheese, Creamy Blue Cheese, Dried Blue Cheese, and Feta Cheese. Feta cheese is the top seller among them, with a tangy and creamy taste. It has a smooth texture and is slightly acidic in flavour, stored in a neutral vegetable oil. The shelf life of the cheese ranges from six months to a year. The cheese is served at the Älgens Hus' restaurant, located in Sweden, and sells for about US$1,000 per kilogram (approximately US$455 per pound).
The high price of moose cheese is due to the small number of milk-producing moose, the time and effort required to milk them, and the limited production of cheese. Moose cheese is a rare and expensive delicacy, and the process of obtaining moose milk and producing the cheese is highly specialised and labour-intensive.
In addition to Elk House, GamEat, a company from Russia, also produces moose cheese with cheese maker Alexander Fursin.
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Stilton Gold is a white cheese with gold flakes
Pule cheese, made from Balkan donkey milk, is often regarded as the world's most expensive cheese, costing up to $600 per pound. However, one source mentions that it can cost as much as $1300 per kilogram. The high price tag is due to the difficulty of producing donkey milk and its rarity.
Another expensive cheese is the White Stilton Gold, a creamy, delicious, and slightly acidic cheese. It is handcrafted with various fruits such as ginger root, apricots, raisins, and citrus, giving it a highly aromatic scent. Long Clawson, an award-winning British cheese maker, created a limited edition of this variety with edible gold leaf and gold-flecked cinnamon schnapps, retailing at £60 ($95) per 100-gram slice. A pound of this luxurious cheese costs $429.50.
The process of crafting luxury cheeses involves aging and developing unique flavours, achieving a balance of sweet, salty, sour, bitter, and umami tastes. Natural cheesemakers produce small batches by hand, focusing on quality rather than quantity. The milk used for luxury cheeses may come from rare or challenging-to-raise animals, such as yaks and water buffalos, further contributing to the exclusivity and cost of these cheeses.
The White Stilton Gold cheese, with its gold flakes and premium ingredients, exemplifies the intricate craftsmanship and sensory appeal that distinguish luxury cheeses. The addition of edible gold leaf and cinnamon schnapps elevates both the visual and flavour profiles of this already delectable cheese. While the price of White Stilton Gold may not rival that of Pule cheese, its rich and indulgent characteristics undoubtedly cater to those seeking a decadent culinary experience.
In summary, the most expensive cheese in the world is often considered to be Pule cheese, made from Balkan donkey milk, due to its rarity and production challenges. However, other luxurious and expensive cheeses, such as the White Stilton Gold, showcase the diverse and exquisite flavours that dedicated cheesemakers can create, providing a unique sensory journey for those who indulge in them.
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Frequently asked questions
Pule cheese, also known as magareći sir, is widely considered the most expensive cheese in the world, costing up to $600 per pound or $1300 per kilogram.
Pule cheese is made from the milk of Balkan donkeys from Serbia, which is difficult to produce and very rare. It takes approximately 25 litres of donkey milk to produce just one kilogram of Pule cheese.
Pule cheese can be bought at the Special Nature Reserve of Zasavica in Serbia, either in person or through its online store if your state allows the sale of unpasteurized dairy.
Pule cheese is reputed to taste similar to Spanish Manchego, with a combination of nutty and earthy flavours, accompanied by a crumbly texture.
