Top 10 Most Expensive Cheeses In The World

Introduction

Most Expensive Cheeses: Cheese is popular worldwide, but some types cost a lot because they are rare and made in special ways. These cheeses often use unique milk, like donkey or moose milk, and are produced in small amounts. Some are aged for many years, giving them a rich taste that makes them valuable. Others are made with special methods, such as adding gold or truffles.

Their high price is due to limited supply, hard work in production, and special ageing processes. People who love fancy or luxury foods are willing to spend more on these rare cheeses. Whether for their flavor, texture, or uniqueness, these cheeses are seen as a sign of high-quality craftsmanship and fine dining.

History Of Cheese

(Source: wikipedia.org)

• Cheesemaking likely began around 8000 BCE, coinciding with the domestication of sheep.
• Clay sieves from Kuyavia, Poland, dating to 5500 BCE, contain milk-fat residues, indicating early cheesemaking.
• Ancient Egypt (circa 2000 BCE): Tomb murals from this period depict cheese production, highlighting its significance in Egyptian society.
• Bronze Age China (circa 1615 BCE): Preserved cheese was discovered on mummies in the Taklamakan Desert.
• Romans advanced cheesemaking techniques and spread cheese production throughout their empire, influencing European varieties.
• Medieval Europe: Monasteries became centers for cheese innovation, creating enduring varieties like Gouda and Parmesan.
• The first cheese factory opened in Switzerland in 1815, marking the shift to industrial production.
• United States Production (1851): Jesse Williams established an assembly-line cheese factory in New York.
• Scientific Discoveries (2024): DNA analysis of 3,600-year-old cheese from China revealed ancient kefir-making practices, offering insights into early dairy fermentation.

Types of Cheese

Factors Making Cheese More Expensive

• Due to limited availability, cheeses made from uncommon milk types, such as donkey milk, are expensive. For instance, donkey cheese in Albania costs around €1,500 per kilogram.
• Some cheeses are produced in small quantities.
• Cheeses aged for extended periods develop complex flavors but require storage and care, adding to costs.
• Traditional, manual production techniques can increase labor costs.
• Rising feed and energy prices for dairy farming elevate production expenses.
• Issues like transportation delays and labor shortages can limit cheese availability, driving up prices.
• General inflation increases the cost of raw materials and production.

 Advantages and Disadvantages of Using Expensive Cheese

Top 10 Most Expensive Cheeses​

1. Serbian Pule (USD 1,300/kg)
2. Moose Cheese (USD 1,000/kg)
3. White Stilton Gold (USD 900/kg)
4. Wyke Farms Cheddar (USD 500/kg)
5. Historic Bitto (USD 300/kg)
6. Caciocavallo Podolico (USD 100/kg)
7. Old Ford (USD 100/kg)
8. French Epoisses (USD 95/kg)
9. Jersey Blue (USD 90/kg)
10. Cacio Bufala (USD 85/kg)

#1. Serbian Pule

(Source: myfermentedfoods.com)

• This cheese is made using 60% Balkan donkey milk and 40% goat’s milk.
• It is produced only in the Zasavica Special Nature Reserve.
• The cost is around USD 600 per pound.
• A female donkey gives about 0.2 litres of milk each time she is milked.
• Nearly 25 litres of donkey milk are required to make 1 kilogram of cheese.
• It has a white colour and a crumbly feel, similar to feta but richer than Manchego.
• The flavour is mild, clean, and slightly sweet, resembling young Manchego.
• It is a low-fat cheese, containing just 1% milk fat.
• Nutrients: Donkey milk has 60 times more vitamin C than cow’s milk.
• How It’s Made: Donkeys are milked by hand three times a day since machines cannot be used.

#2. Moose Cheese

(Source: atlasobscura.com)

• Moose cheese comes from Älgens Hus (The Moose House) in Bjurholm, Sweden, the only place that makes it.
• The cheese is made from the milk of three moose named Gullan, Haelga, and Juno.
• These moose produce milk from May to September, giving about 5 litres per day.
• Each year, the farm makes around 300 kilograms of cheese.
• Moose milk is creamy and nutritious, and it is rich in butterfat (12%) and protein (12%).
• The farm produces four types of cheese: soft white-mold (like Camembert), creamy blue, dried blue, and feta-style in vegetable oil.
• Due to its limited supply and rare source, moose cheese is considered a luxury delicacy, costing around USD 500 per pound.

#3. White Stilton Gold

(Source: shopify.com)

• This cheese comes from England.
• It is made using pasteurised cow’s milk.
• The texture is soft yet crumbly.
• It has a mild, creamy taste with a slight tang and a touch of sweetness.
• Real edible gold flakes are mixed into the cheese.
• It costs about USD 431 per pound.
• People often enjoy it with fruits or on special occasions.
• It is specially made for the holiday season.
• The cheese is only available in limited amounts, mostly during festive times.
• It has a unique look with gold flakes spread throughout.

#4. Wyke Farms Cheddar

(Source: cheeseshop.sg)

• Wyke Farms, a family-owned business in Somerset, England, has been making cheese since 1861.
• Their Extra Mature Cheddar is aged for up to 12 months, while the Vintage Reserve ages for up to 18 months.
• Extra-mature cheddar has a creamy sweetness with caramel and nutty flavours, whereas Vintage Reserve is extra smooth and strong.
• It is made from pasteurised cow’s milk, salt, starter culture, and vegetarian rennet.
• Each 1 oz serving contains 114 calories, 10g of fat, 7g of protein, and 200mg of sodium.
• This cheese is vegetarian-friendly.
• Wyke Farms uses 100% green energy for production.
• Their products are sold in over 160 countries and major UK supermarkets.
• Keep it in the fridge’s cheese drawer and wrap it in beeswax wrap after opening.
• You can freeze it, but it may become crumbly. Thaw in the fridge before eating.

#5. Historic Bitto

(Source: truefoodies.com)

• This cheese comes from the Valtellina Valley in Lombardy, Italy.
• It is made using raw milk from Bruna Alpina cows mixed with 10-20% raw milk from Orobica goats.
• It is only made in the summer, from June to September, in high-altitude pastures above 1,500 meters.
• Fresh milk is processed right after milking in traditional stone huts called ‘calècc.’
• It can be aged from 70 days to as long as 18 years, with stronger flavours developing over time.
• When young, it has a mild taste, but as it ages, the flavour becomes richer and more intense.
• The texture varies from semi-hard to hard, depending on how long it has been aged.
• It is high in omega-3s and healthy fats due to the cows’ and goats’ alpine diet.
• It contains natural bacteria like Streptococcus, Lactobacillus, and Lactococcus, which help with fermentation.
• Special compounds, such as ketones, fatty acids, and alcohol, give the cheese a strong, unique smell.

#6. Caciocavallo Podolico

(Source: cheesescientist.com)

• This cheese is made only from the raw milk of Podolica cows, which are mainly found in Basilicata, Italy.
• It contains about 27 grams of fat per 100 grams, including different types of fat, such as saturated and unsaturated.
• Each 100-gram serving contains around 89 milligrams of cholesterol.
• Since it is naturally free of lactose, it is a good choice for people who are lactose intolerant.
• It is rich in vitamin A, making it a nutritious option.
• The cheese is aged for at least six months and can mature for several years.
• When fresh, it has a mild, pleasant taste, but as it ages, the flavour becomes stronger.
• The texture is soft and creamy at first but turns firmer and deep yellow over time.
• It is officially recognised as a traditional food product in Basilicata, Italy.

#7. Old Ford

(Source: cheese.com)

• This cheese is made from unpasteurised goat’s milk.
• It has a firm, crumbly, and dense texture.
• The rind is naturally brown, while the inside is ivory-coloured.
• Its flavour is rich and complex, with buttery, citrusy, floral, salty, and savoury notes.
• The aroma is a mix of barnyard, floral, and goaty scents.
• It is aged in an old stone shed. Summer cheeses mature in about three months, and autumn cheeses take around eight months.
• The curds are broken by hand and rinsed with hot water to control moisture and acidity.
• Cheese production stops in winter since goats naturally stop producing milk during this season.

#8. French Epoisses

(Source: cheese.com)

• This cheese comes from the Burgundy region, mainly from the village of Époisses.
• It is made using cow’s milk, which can be either pasteurised or unpasteurised.
• The inside is soft and creamy, while the outside has a washed rind.
• Its rind is smooth and glossy, with colours varying from light orange to deep red as it matures.
• This cheese is usually shaped like a small disc, about 10 cm wide and 4 cm thick, weighing around 300 grams.
• It is aged for at least six weeks and regularly washed with brine and Marc de Bourgogne.
• It has a very strong and spicy smell.
• The taste is rich, meaty, and salty, and the texture is soft and creamy, making it easy to scoop.
• It received AOC protection in 1991 and PDO status in 1996.
• It goes well with red Burgundy wines or sweet wines like Sauternes.

#9. Jersey Blue

(Source: kaseswiss.com)

• This cheese is made from unpasteurised Jersey cow’s milk, giving it a rich and creamy texture.
• It comes from Lichtenstein, Switzerland.
• Each wheel measures about 5 inches in both diameter and height.
• The weight of one wheel is around 4 pounds.
• It is aged for about 3 months to develop its special flavour.
• The texture is semi-soft with a smooth and creamy feel.
• It has a natural rind covered in blue and white moulded, typical of externally rinded blue cheeses.
• The flavour is butte dry, with a hint of black pepper from the blue mould.
• The cheese has a yellowish colour due to the high beta-carotene in Jersey cow’s milk.
• The price is nearly USD 3.5 per gram.

#10. Cacio Bufala

(Source: guffantiformaggi.com)

• Milk Source: Made from full-fat buffalo milk that has been pasteurised.
• Production Method: Crafted using traditional, handmade techniques.
• Texture: Firm yet smooth, with a creamy, melt-in-the-mouth feel.
• Flavor: Naturally sweet with strong buttery and creamy notes.
• Shape and Size: It is round and slightly long, about 14 cm wide, 5 cm tall, and weighs around 600 grams.
• Fat Content: Has 40% fat when dry.
• Aging Time: Aged for at least 60 days, sometimes up to 12 months.
• Best Served With: It goes well with white wine, lager, stout beer, red tomato jelly, and ciabatta bread.
• Nutritional Facts (per 100g): 450 kcal, 38.88g fat, 23.08g protein, 1.95g carbs, 0.95g salt.
• Storage: Keep in the fridge at 4°C and serve at 15-20°C for the best taste.

Conclusion

Expensive cheeses are unique because they use rare ingredients, take a long time to age, and require special care to make. They have rich flavours and textures that cheese lovers enjoy. Some are made from unusual types of milk, while others contain luxury items like truffles or gold. Their high price comes from the hard work and time needed to produce them.

Not everyone can buy these cheeses, but they are seen as a symbol of luxury and fine dining. For people who love gourmet food, these cheeses offer a special and delicious experience.