Pule Cheese – The Rare Donkey‑Milk Delight

If you’ve never heard of pule cheese, you’re not alone. It’s the world’s most expensive cheese, made from the milk of Balkan donkeys. The milk is thick, sweet, and surprisingly high in protein, which gives the cheese its creamy texture and nutty flavor.

Why does it cost so much? Donkey milk is hard to collect – a single donkey produces only about 1‑2 liters a day, and it takes around 25 liters to make a kilogram of cheese. That scarcity drives the price, but also guarantees a unique taste you won’t find in any cow‑milk cheese.

How Pule Cheese Is Made

The process starts on a small farm near Vojvodina, Serbia, where the donkeys are milked by hand. The milk is gently warmed, then mixed with a natural rennet to form curds. Unlike many cheeses, pule is left to age for just a few weeks, keeping its fresh, slightly tangy character.

During aging, the curds develop tiny flecks of gold‑colored fat, which give the cheese its signature appearance. The final product is a soft, spreadable cheese that can be sliced or crumbled, depending on how you plan to serve it.

Cooking and Pairing Tips

Because of its delicate flavor, pule works best when you let it shine. Spread it on toasted baguette slices and drizzle a little honey for a quick snack. It also pairs beautifully with fresh figs, walnuts, or a splash of balsamic glaze.

If you’re feeling adventurous, crumble pule into a salad of arugula, pear, and toasted pine nuts. The cheese adds a subtle creaminess that balances the peppery greens and sweet fruit.

For hot dishes, add pule to a risotto in the last few minutes of cooking. The heat melts the cheese gently, creating a silky finish without overwhelming the dish.

When choosing a wine, go for a light white like a dry Riesling or a sparkling Prosecco. The acidity cuts through the cheese’s richness and highlights its floral notes.

Buying pule cheese can be tricky because it’s produced in limited batches. Look for specialty gourmet shops that carry Serbian imports, or order directly from the farm’s official website. Always check the expiration date – pule stays fresh for about two weeks once opened.

Storing it is simple: wrap the cheese in parchment paper, then place it in a sealed container in the fridge. Avoid plastic wrap, which can trap moisture and change the texture.

In summary, pule cheese is a rare treat worth trying at least once. Its unique flavor, creamy texture, and luxurious price tag make it a conversation starter at any gathering. Whether you spread it on crackers, fold it into a salad, or melt it into a warm dish, you’ll notice how it elevates simple ingredients into something special.

Next time you’re hunting for a standout cheese, give pule a chance. You might discover a new favorite that brings a touch of Serbian tradition to your kitchen.