Donkey Milk Cheese: An Ancient, Healthy, And Delicious Treat

Donkey cheese, or pule, is the most expensive cheese in the world. Produced from the milk of Balkan donkeys, it is revered by cheese enthusiasts as a rare delicacy. It is made from 60% donkey milk and 40% goat's milk, as donkey milk lacks the protein casein to curdle on its own. The cheese is soft and crumbly, with a rich flavour, and is believed to have medicinal and beautifying properties.

Donkey milk is believed to have anti-ageing properties

Donkey milk is rich in vitamins and minerals and is often compared to human breast milk. It is also similar to human milk in its characteristics, and doctors recommend feeding new-born children donkey milk if their mothers are unable to produce breast milk. Donkey milk is also used to make skincare products, such as anti-ageing face creams, which contain essential fatty acids and high levels of vitamin A.

Donkey milk is exceptionally rare and difficult to produce. A female donkey produces only about 1.5–2 litres of milk per day, while a cow can produce up to 60 litres. This low yield makes donkey milk very expensive. In addition, donkey milk lacks the protein casein, which helps milk to coagulate, so it cannot be used to make cheese without adding another type of milk.

Despite the rarity and cost of donkey milk, it is sought after for its health and beauty benefits. In addition to its purported anti-ageing and virility-boosting effects, donkey milk is believed to be good for the skin and to ease arthritis.

It is the most expensive cheese in the world

Pule donkey cheese, also known as magareći sir, is the most expensive cheese in the world. Produced in Serbia, it is made from the milk of the Balkan donkey, a rare breed native to the country and the surrounding region. The cheese is a rare delicacy, with a soft yet crumbly texture and a strong, pungent flavour.

The high price of pule donkey cheese is due to the low yield of milk from donkeys. A female donkey, or jenny, produces only 1.5 to 2 litres of milk per day, while a cow can produce up to 60 litres. Donkey milk also contains fewer solids than cow milk, requiring far more milk to make an equivalent amount of hard cheese. The labour-intensive process of donkey milking, which must be done by hand, also contributes to the cost.

The process of making pule donkey cheese is unique and time-consuming. The milk is first curdled with rennet, a natural enzyme that separates the curds and whey. The curds are then drained and pressed into moulds, which are placed in a cool, humid room for a few days to allow the cheese to form. After being aged for a month, the cheese is packaged and sold for top-shelf prices.

Pule donkey cheese is considered a luxury food item due to its rarity and expense. It is often served in small portions in fine dining restaurants or used in traditional Serbian recipes. For those who can afford it, pule donkey cheese offers a truly unique and unforgettable culinary experience.

The cheese has a rich history and cultural significance. It is produced in the Zasavica Special Nature Reserve by Slobodan Simić, a former member of the Serbian parliament. Simić started the reserve to protect the endangered Balkan donkey breed and later began producing cheese from their milk. The cheese has gained international recognition and is sought-after by wealthy individuals and gourmet food enthusiasts.

Donkey cheese is made from 60% donkey milk and 40% goat milk

Donkey cheese, or "pule", is a rare and expensive delicacy made from donkey milk. It is produced in Serbia at the Zasavica Special Nature Reserve, a farm that is home to around 300 donkeys. The cheese is made using 60% donkey milk and 40% goat milk, as donkey milk alone does not contain enough casein to coagulate and form cheese.

The process of making donkey cheese starts with collecting milk from the donkeys by hand, up to three times per day. This milk is then mixed with goat milk and processed into cheese using traditional techniques and a secret combination of additives. The mixture is left to curdle with the help of rennet, and the curds are then drained and pressed into moulds. The cheese stays in the mould for 24 hours before being removed and aged for a month in a cool, humid room.

Donkey cheese has a soft yet crumbly texture and a unique flavour that has been described as nutty, earthy, and slightly sweet, with a hint of saltiness. Its high price tag is due to the low yield of milk from donkeys, making it a rare and sought-after product. The labour-intensive process of donkey milking, which has to be done by hand, also contributes to the cost.

Donkey milk has long been revered for its health and beauty benefits. It is believed to boost immunity, slow down the ageing process, and improve skin health. Cleopatra, the Queen of Egypt, is said to have bathed in donkey milk to maintain her complexion, and Hippocrates reportedly drank it to ease his arthritis.

It is difficult to produce cheese from donkey milk

Donkey milk cheese, or "pule", is the most expensive cheese in the world. It is made from the milk of donkeys native to the Balkans, and is produced in only one place: a farm in the Zasavica Nature Reserve in Serbia.

There are several reasons why donkey milk cheese is so expensive and rare. Firstly, donkey milk is difficult to produce. Female donkeys, or "jennies", produce a very small amount of milk—only about 300ml to 2L per day, whereas a cow can produce up to 60L per day. This low yield means that it takes more donkeys and more milk to produce donkey cheese.

Secondly, donkey milk has a significantly lower fat content than cow's milk, at only about 2%. This means that around 90% of the milk is lost to whey during the cheesemaking process, and it is difficult to achieve a strong flavour due to the lack of lipids.

Thirdly, donkey milk must be milked by hand, as no machinery currently exists for large-scale donkey milking. This is labour-intensive work, as donkeys need to be milked three times per day.

Finally, donkey milk does not contain enough of the protein casein to coagulate and form cheese. To solve this problem, donkey milk cheese is typically made with a mixture of 60% donkey milk and 40% goat's milk, as well as the addition of rennet and other additives.

In conclusion, the process of making cheese from donkey milk is challenging due to the low yield and fat content of donkey milk, the need for hand-milking, and the lack of casein. These factors contribute to the high cost and rarity of donkey milk cheese.

Donkey cheese is a Serbian delicacy

Donkey cheese, or "pule", is a Serbian delicacy. It is made from the milk of Balkan donkeys, a rare breed native to Serbia and the surrounding region. The cheese is produced at the Zasavica Special Nature Reserve, located 50 miles west of the Serbian capital, Belgrade.

The cheese is renowned for its distinct, strong flavour and high quality. It has a soft yet crumbly texture and a nutty, slightly sweet taste. The process of making pule starts with collecting milk from the donkeys by hand, up to three times per day. It takes about 6.6 gallons of donkey milk to produce 2.2 pounds of cheese.

Donkey milk is exceptionally rare and difficult to produce. A female donkey produces only about 1.5-2 litres of milk per day, while one cow can produce up to 60 litres. Donkey milk also contains fewer solids than cow milk, requiring far more milk to make an equivalent amount of hard cheese.

The cheese is considered a luxury food item due to its high price and limited production. It is often served in small portions in fine dining restaurants or used in traditional Serbian recipes.

The founder of Zasavica Special Nature Reserve, Slobodan Simić, is credited with the idea of producing donkey cheese. Simić, a former member of the Serbian parliament, started the nature reserve in 1997 to protect the endangered Balkan donkey breed. In addition to cheese, Zasavica also produces donkey milk cosmetics and liqueur.

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