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5 Most Expensive Cheeses in the World
Epoch Times ^ | Laura Cozzolino

Posted on 09/20/2013 5:19:38 PM PDT by nickcarraway

“Well and what’s cheese? Corpse of milk,” said James Joyce. Cheese is probably the most popular dairy product in the world and there are a lot of “corpses of milk” around: some of which are rare and incredibly expensive.

Here are the 5 highest priced cheeses in the world.

5. Caciocavallo Podolico – 70 euro/kg; US $42/pound

This cheese, meaning “Horse Cheese,” is traditional and very popular in the south of Italy. It is not made from horse’s milk, rather its name originates from the fact that in the past, it was hung from horses so it could be transported during curing. Caciocavallo has a pear shape and a creamy white filling. It comes from the milk of a rare Italian breed of cow (only 25,000 exist) called the Podolica, which only lactates from May to June.

4. Bitto storico – 245 euro/kg; US $150/pound This rare Italian cheese is aged and prestigious: the oldest block is from 1996 and is stored in the Sanctuary of Bitto, in Gerola Alta, where the cheese is produced. A whole cheese aged 16 years and weighing 20 kg (44 pounds) was sold to ProFood Hong Kong, which will distribute small portions of the cheese to several resellers all around China.

3. Moose Cheese – Over 500/kg; US $300/pound Produced in Sweden by the Moose House, this cheese is made only from the milk of Gullan, Haelga, and Juno. These three cows were abandoned by their mother and adopted by the Johannson family. Moose only lactate from May to September and require the most tender of handling during milking since disturbances can cause the animals to get flustered and dry-up. Each animal produces about 5 liters (1.3 gallons) of milk per day, so each year the farm can only offer 300 kg (660 pounds) of cheese. The cheese contains 12 percent fat and 12 percent protein.

2. White Stilton Gold – 700 euro/kg ; US $420/pound One of the few British cheeses labeled PDO (Protected Denomination Origin), White Stilton Gold is made by Clawson, the producer of White and Blue Stilton. Stilton is called ‘The King” of British cheeses and only six creameries in the world are allowed to make it. The White Gold, suitable for dessert, is as creamy as the plain White, with the difference that it is crumbly—and it contains real gold.

1. Pule (or “donkey’s pet” in Serbian) – 1,000 euro/kg; US $600/pound Only available on demand, this unique cheese strengthens the immune system, since it is low in fats and rich in vitamins and proteins. It is made of smoked donkey’s milk, and is produced only in the Balkans by Zasavica Special Nature Reserve, home to a hundred donkeys. They affirm that the high price is due to the amount of milk required to make 1 kg of cheese: 25 liters (3 gallons to make 1 pound). Female donkeys are milked manually, since there are no suitable machines to do the job.


TOPICS: Cheese, Moose, Sister; Food; Local News; Weird Stuff
KEYWORDS: bit; cheese; sister


1 posted on 09/20/2013 5:19:38 PM PDT by nickcarraway
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To: nickcarraway

The most expensive cheese in the world is the stinky cheese of Zero’s economic policies.


2 posted on 09/20/2013 5:22:42 PM PDT by Mastador1 (I'll take a bad dog over a good politician any day!)
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To: nickcarraway

I’d like to buy some cheese.


3 posted on 09/20/2013 5:28:20 PM PDT by andyk (I have sworn...eternal hostility against every form of tyranny over the mind of man.)
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To: nickcarraway
3. Moose Cheese?!

*snicker*
4 posted on 09/20/2013 5:30:09 PM PDT by RandallFlagg (IRS = Internal Revenge Service)
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To: nickcarraway; Revolting cat!; Slings and Arrows; Daffynition; JoeProBono
"Would you believe MINK CHEESE?"

Ever try to milk a mink?

5 posted on 09/20/2013 5:37:06 PM PDT by a fool in paradise (America 2013 - STUCK ON STUPID)
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To: andyk
"I'm sorry. We are right out."


6 posted on 09/20/2013 5:38:00 PM PDT by a fool in paradise (America 2013 - STUCK ON STUPID)
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To: a fool in paradise
3. Moose Cheese

Hurray! Free Republic cheese made it onto the list!

7 posted on 09/20/2013 5:39:24 PM PDT by Revolting cat! (Bad things are wrong! Ice cream is delicious!)
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To: nickcarraway

Y’all kin have all that fancy pants stuff.

I have several traditional cheddars made from raw Jersey milk last January aging in the root cellar. Cut into a nice Monterey Jack a few weeks back and found it to be another world of flavor. We’re getting pretty cavalier with the Parmesan and Romano, too. This winter, it’ll be Provolone and we’ll smoke it with apple wood from the orchard.

It’s good to be working class filth.


8 posted on 09/20/2013 6:04:19 PM PDT by WorkingClassFilth (You hear it here first.)
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To: nickcarraway

I have an interesting story about at least one of these cheeses.. At my restaurant in Houston, we were fortunate enough to host an early anniversary gathering of the original Mercury Astronauts..

We were especially careful not to interfere with any of the celebrities’ that frequented our French Restaurant, and they appreciated our effort.. However, against my own rule, I inserted my big nose in this party by switching the entree with a bottle of TANG, on a bed of lettuce, covered by a silver dome..

When the white gloved, waiters, with a coordinated motion, removed the lids of this brilliant surprise, none on them even smiled.. YIKES! They just looked up and asked how long before dinner would be.. *^$$*

Finally, as a way to redeem myself, I sent a massive cheese board, with every expensive Cheese we served, and at least 2 of these cheeses were present, one was, Long Clawson White Stilton Gold Cheese.. One of the most prominent Astronaut, tasted that cheese and promptly upchucked into his napkin..

We never hosted the team again.. I wonder why? Hmmmmm


9 posted on 09/20/2013 6:06:17 PM PDT by carlo3b (Speechless in Sugar Land)
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To: nickcarraway

Three words:

George Soros’ toes


10 posted on 09/20/2013 7:08:40 PM PDT by Dr.Deth
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To: WorkingClassFilth

Notice they didn’t say if the cheeses tasted good. Reminds me of the cat feces coffee con.

Although I have made cheese I don’t do it regularly enough. Along with the Tillamook Cheese factory (best medium cheddar in the world 2010), there are many small mom & pop
operations with outstanding cheeses in Oregon. Same with beer & wine.


11 posted on 09/20/2013 7:12:21 PM PDT by Cold Heart
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To: nickcarraway
3. Moose Cheese

I need some for my sister.

12 posted on 09/20/2013 7:20:50 PM PDT by Lazamataz (Early 2009 to 7/21/2013 - RIP my little girl Cathy. You were the best cat ever. You will be missed.)
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To: nickcarraway

“What a friend we have in cheeses.”


13 posted on 09/20/2013 7:38:11 PM PDT by yefragetuwrabrumuy (The best War on Terror News is at rantburg.com)
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To: a fool in paradise
Try to top Peter Sellers and the Seeing Eye Monkey (Minky - Meenky)


14 posted on 09/20/2013 8:33:46 PM PDT by Daffynition (*In memory of FReeper Blackie. God rest his *Hooligan* soul.*)
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To: Revolting cat!
Only Norse and Russians milk moose. Who else would bother?


15 posted on 09/20/2013 8:48:20 PM PDT by Daffynition (*In memory of FReeper Blackie. God rest his *Hooligan* soul.*)
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To: andyk

SHUT THAT BLOODY BAZOUKI OFF!


16 posted on 09/20/2013 8:49:57 PM PDT by dfwgator
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To: yefragetuwrabrumuy

Blessed are the cheesemakers.


17 posted on 09/20/2013 8:52:22 PM PDT by dfwgator
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To: WorkingClassFilth

I thought Romano cheese had to be made from milk of sheep?

Please educate me. :)


18 posted on 09/20/2013 8:53:36 PM PDT by Daffynition (*In memory of FReeper Blackie. God rest his *Hooligan* soul.*)
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To: a fool in paradise

Is there really any such thing as Venezuelan Beaver Cheese?


19 posted on 09/20/2013 9:04:33 PM PDT by dfwgator
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To: dfwgator

Yes, but it’s very rude to ask about it.


20 posted on 09/20/2013 9:15:11 PM PDT by Rebelbase (Tagline: (optional, printed after your name on post))
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To: carlo3b

Awesome story Carlo .... Thanks for sharing that with us. Funny stuff.

Hope yer well....stay safe !


21 posted on 09/20/2013 10:02:00 PM PDT by Squantos ( Be polite, be professional, but have a plan to kill everyone you meet ...)
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To: nickcarraway

Where’s the Rat Cheese Platter?


22 posted on 09/20/2013 10:10:29 PM PDT by MaxMax (If you're not pissed off, you're not paying attention)
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To: Cold Heart

About 50 years ago Dad took us up the West Coast we hit the Tilamook Cheese Factory and bought a bunch of cheese then hit the fish ladders where we picked up a bunch of smoked salmon. We went up into Canada and back down to West Texas snacking on cheese and smoked salmon all the way. It took a year before the smell of that trip was out of the old 63 Ford Country Squire.


23 posted on 09/21/2013 5:09:07 AM PDT by Dusty Road
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To: dfwgator; Revolting cat!; GeronL
Is there really any such thing as Venezuelan Beaver Cheese?

It's what killed Hugo.


24 posted on 09/21/2013 8:21:08 AM PDT by a fool in paradise (America 2013 - STUCK ON STUPID)
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To: Lazamataz; Slings and Arrows; Daffynition

My sister once bit some møøse cheese.


25 posted on 09/21/2013 8:22:31 AM PDT by a fool in paradise (America 2013 - STUCK ON STUPID)
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To: carlo3b; Revolting cat!

We sent men to the moon for green cheese and came back empty handed!


26 posted on 09/21/2013 8:24:35 AM PDT by a fool in paradise (America 2013 - STUCK ON STUPID)
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To: a fool in paradise

Are you sure? I could have asked, but alas, I didn’t.. On second thought it couldn’t have may it any worse.. LOL


27 posted on 09/21/2013 8:33:21 AM PDT by carlo3b (Speechless in Sugar Land)
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To: nickcarraway; mickie; pax_vobiscum; seenenuf; Bob Ireland; flaglady47; Bizzy Bugz; ...
"Pule ('donkey's pet' in Serbian)....is made of smoked donkey's milk."

How do you smoke a donkey?

(...although I DID smoke a Camel once, now that I think of it.....)

Leni

28 posted on 09/21/2013 8:34:03 AM PDT by MinuteGal
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To: MinuteGal

God gave us mozzarella...nothing else is necessary...


29 posted on 09/21/2013 8:36:06 AM PDT by ken5050 (According to Dick Lugar, I'm a "random outlier." Woo Hoo!!!!)
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To: MinuteGal
How do you smoke a donkey? (...although I DID smoke a Camel once, now that I think of it.....)

.. and I've made an ass of myself, but you have a point..

30 posted on 09/21/2013 8:37:59 AM PDT by carlo3b (Speechless in Sugar Land)
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To: carlo3b

If they DID return with the rarest cheese in the world, they kept it to themselves!


31 posted on 09/21/2013 8:40:52 AM PDT by a fool in paradise (America 2013 - STUCK ON STUPID)
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To: ken5050

Gruyere. ;)


32 posted on 09/21/2013 8:43:36 AM PDT by publana (Beware the olive branch extended by a Dem for it disguises a clenched fist.)
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To: Elsie
Beaver Cheese Factory, Beaver Utah

Having Beaver Cheese in my scrambled eggs this morning.

33 posted on 09/21/2013 8:46:35 AM PDT by Utah Binger (Southern Utah where the world comes to see America)
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To: a fool in paradise

lol


34 posted on 09/21/2013 8:50:03 AM PDT by GeronL
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To: Daffynition

It very well may need sheep’s milk to be truly authentic. I don’t live in some alpine village in Italy either. I just followed a recipe that called for milk (any kind). The critical thing is adding lipase powder and the right culture. Ends up tasting like the real deal - but better. Seems like all home cheese so far is outstanding. Of course, we’re using very rich Jersey raw milk and the curds are a nice buttery yellow all by themselves even without adding annatto colorant. The curds made by the cheddaring process are worth killing for; squeaky, cheesy and buttery.


35 posted on 09/21/2013 8:58:13 PM PDT by WorkingClassFilth (You hear it here first.)
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To: WorkingClassFilth
I wish every consumer could taste Jersey milk! It is astonishing delicious!

Your great success may be due to the high butter fat and phosphorus content.

Kudos! and have fun with your craft...may it become an art!

We used to have Jerseys and Guernseys on the farm, eons ago. I remember them to have such sweet dispositions.


36 posted on 09/21/2013 9:22:35 PM PDT by Daffynition (*In memory of FReeper Blackie. God rest his *Hooligan* soul.*)
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