What is the most expensive cheese

The ten most expensive cheeses in the world

Austria has arrived in the top league of cheese connoisseurs. Cheese is one of the most popular foods, consuming around 20 kilograms per year. Gouda and cream cheese are clearly among the favorite types of cheese. The world of cheese has much more to offer than the commercially available varieties. Here you can find high-priced luxury cheeses that are produced in a particularly complex and special way. We have compiled the 10 most expensive copies.

10th place: Cacio Bufala - 60 euros / kg

The Cacio Bufala is a semi-hard Italian cheese made from buffalo milk. This is particularly fatty and is processed exclusively by the Piana del Sel dairy. It then matures for 8 to 12 months in the caves of Casa Madaio. During this time it develops a drum-like shape. Its taste is described as very mild and creamy.


The high quality standards in its manufacture and the rarity of its origin justify the price of up to 60 euros per kilogram.

9th place: Epoisses by Germain - 65 euros / kg

The Epoisses is one of the most odorous cheeses in the world. It is produced under the quality standards of the Appellation d’Origine Contrôlée and is therefore one of the highest quality cow's milk cheeses in all of France. The cheese matures in the cheese cellars of Epoisses for around 30 to 40 days. Its sticky rind hides the creamy-spicy core, which is pervaded with a slightly sour alcohol note. What makes the cheese so special is that it is mixed with Marc de Bourgogne, a French brandy, during production. All these factors justify the high price of up to 65 euros per kilogram.

Tip: You can find out everything about cheese in our training to become a qualified cheese sommelier

8th place: Jersey Blue - 65 euros / kg

The Jersey cows desired for the production of the cheese actually come from England. In the meantime, however, the cheese is mainly produced in Switzerland. The Swiss Willi Schmid from Lichtensteig secured a world championship title with his Jersey Blue in 2012. The milk of the Jersey cattle has a particularly high fat and protein content, so that the blue cheese has an extremely creamy consistency. Thanks to the extravagant taste and the high quality assurance of the milk, the cheese comes at a price of up to 65 euros per kilogram.

7th place: Caciocavallo Podolico - 70 euros / kg

The Caciocavallo, in English "horse cheese" is a traditional southern Italian cow's milk cheese. The exact origin of the name is not clear. It is believed, however, that the cheese was previously allowed to mature during transport like saddlebags on horseback. The Caciocavallo has a pear-like shape and a smooth rind that darkens as it ripens. Its consistency is soft and creamy and the taste is very mild.

The cheese is made from the milk of Podolica cattle, a rare type of Italian cattle of which only 25,000 are left. These animals can only be milked between May and June, which justifies the high price of the cheese.

6: Old Ford goat cheese - 80 euros / kg

The Old Ford is a semi-hard cheese made from goat's milk that needs up to 8 months to mature in autumn. The ivory-colored core of crumbly consistency is located beneath its firm brown rind. In terms of taste, the cheese is described as finely sour and creamy.

In contrast to most goat cheeses, the Old Ford is pressed by hand, which makes its production particularly demanding. Due to its great popularity and the elaborate production, prices of up to 80 euros per kilogram are demanded.

5th place: Bitto storico - 245 euros / kg

The Bitto storico is a rare type of cheese from Lombardy in northern Italy. The hard cheese is made from cow's milk to which 10 to 20 percent goat milk is added. Its taste is hearty and very spicy.

The secret of the expensive cheese lies in its extremely long maturing time, which is at least 10 years. The oldest Bitto to date was produced in 1996 and sold to a Chinese food company in 2012. The cheese, which weighs around 20 kilograms, was sold in smaller portions to various retailers.

4th place: Wyke Farms Cheddar - 300 euros / kg

The luxurious Cheddar is made in Wyke Champflower in Somerset, England. The company looks back on 150 years of tradition and has already given its high-quality cheese several awards. The farm has specialized in particularly extravagant varieties that refine the traditional taste of cheddar with new luxury ingredients. Some of the varieties contain truffles or gold leaf, which results in a high price of up to 300 euros per kilogram.

3rd place: elk cheese - 500 euros / kg

The elk cheese is an invention of the two Swedes Christer and Ulla Johansson, who have created a small monopoly with their elk farm. The cheese is made from the milk of some domesticated elk in Bjurholm. The elk cows can only be milked between May and September and deliver 5 liters of milk a day. Around 300 kilograms of elk cheese are obtained in this way every year. The taste of elk's milk is a lot more intense than that of cow's milk. This results in various creations that are reminiscent of blue cheese or feta. The cheese is sold in small portions that cost up to 500 euros per kilogram. The expensive price is justified by the rarity of the cheese and the scarce availability of elk milk.

2nd place: White Stilton Gold - 700 euros / kg

In contrast to the well-known Blue Stilton and White Stilton cheeses, the White Stilton Gold is a real English rarity. It is not called the “King of British cheeses” for nothing, as only six dairies worldwide are authorized to produce it. Only milk from cows in the counties of Leicestershire, Derbyshire and Nottinghamshire is used for its production.

The White Stilton Gold has a slightly crumbly consistency and is just as mild and creamy in taste as the other Stiltons. Its specialty is that it is mixed with real gold. This also results in the high price of 700 euros per kilogram.

Tip: You can find out everything about cheese in our training to become a qualified cheese sommelier

1st place: Serbian Pule - 1000 euros / kg

The rare cheese comes from the Zasavica reserve in Vojvodina, where it is made from the extremely low-fat donkey milk from around 300 mares. These are so-called Balkan donkeys, which are critically endangered. The milk from the animals is particularly rich in protein and vitamins and costs around 40 euros per liter in its raw state. Since there are no suitable milking machines, the animals are milked individually by hand. To make one kilogram of cheese, 25 liters of milk are required. This results in the high price of 1000 euros per kilogram.

The pule has a crumbly consistency and its taste is reminiscent of the Spanish Queso Manchego.

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