Randy Chandler
Blue cheese is often expensive due to the cost of the milk used and the complex production process. For example, Cabrales blue cheese, which is produced in northern Spain, is the most expensive blue cheese in the world. A 2.2-kilogram wheel of Cabrales sold for over $32,000 at auction. The price is influenced by the cheese's tightly controlled production, as it can only be labelled as Cabrales if it's produced in the administrative region of Cabrales Council.
| Characteristics | Values |
|---|---|
| Production | Tightly controlled |
| Only produced in the administrative region of Cabrales Council or other designated areas | |
| Requires ideal conditions for penicillium growth | |
| Requires specific local microscopic organisms | |
| Requires specific milk | |
| Requires a long aging period | |
| Rarity | Uber-rare cheese can be more expensive by weight |
| Taste | High-end |
| Texture | Semi-hard |
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What You'll Learn
Blue cheese is expensive due to the cost of milk
Blue cheese is often expensive due to the high cost of milk, which is one of its primary ingredients. The type of milk used to make blue cheese can vary, with some varieties using cow's milk, while others opt for sheep's or goat's milk. The choice of milk significantly impacts the final product's taste, texture, and overall quality, which in turn affects the price.
For example, the world's most expensive blue cheese, Cabrales, is crafted from unpasteurized cow's milk sometimes blended with goat or sheep's milk. This blend of milk contributes to the unique flavor and texture that distinguishes Cabrales from other blue cheeses. The regulatory Council DOP Cabrales tightly controls the production of this cheese, allowing it to be produced only in specific regions, which further adds to its exclusivity and cost.
The cost of milk can vary depending on the region and the type of milk. For instance, in some areas, milk prices may be relatively low, making it more economical to produce blue cheese. Conversely, in other regions, such as Japan, milk prices can be high, driving up the overall cost of producing blue cheese.
Additionally, the process of making blue cheese can be time-consuming and labor-intensive. The cheese needs to be aged for several months, and the production process requires specific conditions, such as cool, humid limestone caves, to facilitate the growth of penicillium, which gives blue cheese its distinctive flavor and aroma. These factors contribute to the overall expense of blue cheese, with the cost of milk being a significant contributing factor.
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The rarity of donkey milk blue cheese makes it expensive
Blue cheese is generally expensive due to its tightly controlled production. For instance, Cabrales blue cheese, which is produced in the administrative region of Cabrales Council, is the world's most expensive blue cheese. A 2.2-kilogram wheel of this cheese sold for more than $32,000 at auction.
However, the donkey milk blue cheese, Pule, is even more expensive than Cabrales. It is reportedly the world's most expensive cheese, fetching prices of up to $1,300 per kilogram, or between $600 and $1,000 per pound. This makes it about 20 times more expensive than Cabrales.
The rarity of donkey milk is also due to the small number of donkeys available for milking. There are only about 100 to 180 jennies in the landrace of Balkan donkeys that are milked for Pule-making. These donkeys are located in the Zasavica Nature Reserve in Serbia, the only place in the world where Pule cheese is produced. The limited supply of donkey milk, coupled with the high demand for this unique and rare product, drives up the price, making donkey milk blue cheese a costly delicacy.
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The cost of labour and time to make blue cheese
The process of making blue cheese is a time-consuming and labour-intensive endeavour, which contributes significantly to its high price. Firstly, the cheese-making process itself requires a dedicated and skilled workforce. The craft of cheesemaking is an art, and those with the expertise to produce high-quality blue cheese are in high demand, commanding a premium for their skills.
The time required to make blue cheese adds to the cost of labour. Unlike some other cheeses, blue cheese cannot be rushed; it requires a slow and careful maturation process. For example, the famous Cabrales blue cheese, considered the most expensive in the world, is aged for at least eight months in specific conditions. This lengthy ageing process, necessary for developing the characteristic flavour and aroma of blue cheese, ties up resources and increases production costs.
In addition, the labour involved in making blue cheese is not limited to the cheesemaking process alone. The source of milk can impact the final product's cost, as different types of milk may be used, such as cow, goat, or sheep's milk, each with varying prices and availabilities. Obtaining the desired milk type adds to the labour and time investment, especially when using rarer milk varieties like sheep's milk, as mentioned by a home cheesemaker.
Furthermore, the labour and time associated with the strict production regulations for certain blue cheeses, such as Cabrales, contribute to their high price tags. This cheese can only be labelled as Cabrales if it is produced in specific regions, ensuring the unique flavour profile created by local microorganisms. The regulatory requirements demand specialised knowledge and compliance, adding to the overall cost of labour and time.
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Blue cheese is aged in limestone caves, which is costly
Blue cheese is a delicacy that has been enjoyed for centuries, with records of its consumption dating back to the 18th century. The process of making blue cheese is an art, and one that comes at a cost. One of the most crucial aspects of crafting this cheese is the ageing process, which can last several months. The longer the cheese is aged, the richer and more nuanced its flavour becomes. This extended maturation period incurs costs, especially when the cheese is aged in limestone caves.
Limestone caves provide the ideal environment for ageing blue cheese, with their cool, humid conditions. These natural caves maintain a consistent low temperature and high humidity, which is crucial for the development of the characteristic blue veins and the distinctive flavour of the cheese. The specific conditions found in these caves promote the growth of penicillium, the mould responsible for the unique taste and aroma of blue cheese.
The use of limestone caves for ageing cheese is a traditional method that has been practised for centuries. In the past, these caves were used to store beer and other perishables before the advent of modern refrigeration. Today, ageing cheese in limestone caves is a specialised process that contributes to the high cost of blue cheese. The process of locating suitable caves, renovating them, and maintaining the optimal conditions for cheese maturation incurs significant expenses.
In addition to the costs of using limestone caves, the production of blue cheese itself can be labour-intensive and time-consuming. The process of crafting the cheese, including the selection and blending of milk sources, the addition of specific cultures and enzymes, and the careful monitoring of maturation, all contribute to the overall expense. The rarity and regulation of the production region of certain blue cheeses, such as Cabrales, further drive up the cost.
The ageing of blue cheese in limestone caves is a traditional and essential aspect of its production, contributing to its distinctive flavour and texture. While this process incurs costs, it is a key factor in what makes blue cheese a highly prized and sought-after delicacy. The unique conditions found in these caves cannot be easily replicated, adding to the exclusivity and expense of this beloved cheese variety.
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The price of blue cheese is influenced by its tightly controlled production
The price of blue cheese is influenced by several factors, one of which is its tightly controlled production. For instance, Cabrales blue cheese, which is considered the most expensive blue cheese in the world, is produced in a highly regulated manner. The cheese owes its name to its place of origin, the administrative region of Cabrales Council, or other designated areas nearby. This strict naming convention is similar to that of Champagne, which can only be labelled as such if it is produced in the Champagne region of France.
The production of Cabrales blue cheese is closely monitored by the regulatory Council DOP Cabrales, which ensures that the cheese is crafted according to specific standards and traditions. This attention to detail and adherence to specific production methods contribute to the higher cost of this variety of blue cheese.
The unique flavour and aroma of Cabrales blue cheese are a result of the microscopic organisms found in the designated production areas. The cheese is typically made from unpasteurized cow's milk, sometimes blended with goat or sheep's milk, and aged for at least eight months in the cool, humid limestone caves of the Asturian Picos de Europa Mountains. These specific conditions create the ideal environment for penicillium growth, which gives blue cheese its distinctive taste and aroma.
The controlled production of blue cheese, such as Cabrales, ensures the consistency and quality of the final product. The designation of specific production regions, the use of particular milk types, and the traditional ageing processes all contribute to the higher price of this sought-after cheese. The intricate and carefully monitored production methods result in a unique and highly prized cheese variety, reflecting the passion and hard work of its cheesemakers.
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Frequently asked questions
Blue cheese, specifically Cabrales blue cheese, is expensive due to its tightly controlled production. It is crafted from unpasteurized cow milk sometimes blended with goat or sheep's milk and aged for at least eight months in cool, humid limestone caves in the Asturian Picos de Europa Mountains.
A typical Cabrales blue cheese sells for around $40 per pound, while a wheel of grocery-store-quality Danish blue cheese costs about $30 for 7 pounds.
The price of blue cheese can be influenced by factors such as production techniques, aging time, rarity, and the type of milk used. For example, Balkan donkey milk cheese, a rare type of blue cheese, can cost between $600 and $1,000 per pound due to its unique source of milk.
While blue cheese can be expensive, there are cheaper alternatives available. Buying in bulk from wholesale stores or local producers can help reduce costs. Additionally, making your own blue cheese at home can be a cost-efficient option if you have access to affordable milk.
