Why is Pule cheese so expensive?

Produced by just one farm and its partners in Serbia, pule requires more effort than most other cheeses, which has only increased its appeal – and its price tag. With about 25 litres of donkey milk required to produce just one kilogram of this crumbly white cheese, its creation requires many donkeys over many months. Rich in flavour with a soft consistency, pule consists of 60 per cent donkey’s milk and 40 per cent goat’s milk.

Its exorbitant price reflects the labour that goes into producing the cheese – donkey milking occurs three times a day by hand. Over the course of a year the cost to maintain the farm reaches a total of US$100,000.