In the quaint village of Zasavica, Serbia, a unique culinary treasure is being crafted that has captured the attention—and wallets—of food enthusiasts around the globe. Known as Pule cheese, this delicacy holds the title of the most expensive cheese in the world, priced at an astonishing £880 per kilogram. But what makes this cheese so special?
Pule is made exclusively from donkey milk and produced by just one farm owned by Slobodan Simic. Sixteen years ago, he began with only twelve donkeys; today his herd has swelled to nearly 300. The labor-intensive process behind making this luxurious cheese explains its hefty price tag: it takes about 25 liters of fresh donkey milk to produce just one liter of cheese. This means that milking these gentle creatures three times a day yields only a small amount compared to cows or goats.
Donkey milk itself boasts impressive nutritional benefits—it contains significantly higher levels of vitamin C than cow's milk and is low in fat (just 1%). Many health-conscious consumers are turning towards alternatives like donkey cheese due to rising lactose intolerance among adults who find themselves unable to enjoy traditional dairy products without discomfort.
Interestingly enough, Cleopatra was said to have bathed in donkey’s milk for its beauty benefits—a testament to its long-standing reputation as a health elixir throughout history. Today’s buyers are not merely looking for taste but also potential wellness advantages associated with consuming such nutrient-rich foods.
Despite its rarity and high cost, Pule could be on track to become a cult favorite among gourmet food lovers eager for something novel yet healthy. However, unless production methods evolve or expand beyond Simic's farm—which remains unlikely given current constraints—the average consumer may still need deep pockets if they wish to indulge in this extraordinary treat.
