Beluga caviar, foie gras and saffron are notoriously expensive foodstuffs guaranteed to burn a hole in your wallet. But can soured milk command the same lofty price tags? Here are a few of the priciest curds around:
- Gorau Glas, an award-winning blue-veined cow’s milk cheese from Anglesey, Wales. Priced up to $40 per pound. Claims to be the world’s (or at least the UK’s) most expensive cheese. Production is limited, but the farm is well known by traveling foodies who want to get a taste of the “first of its kind” Welsh cheese.
- Bitto, a mixed cow and goat’s milk cheese from the Italian Alps (Valli del Bitto). Priced up to $55 per pound. Strict production requirements (e.g., manual milking), and an extremely rare breed of goat are some of the reasons why this cheese is so expensive. It is also one of the only cheeses in the world that can be aged for ten years or more. And you can be sure that the more aged the cheese, the heftier the price tag.
- Moose Cheese, made in northern Sweden from only three female moose (technically “cows”). Extremely rare, labor intensive and small production, allowing the cheese makers to command up to $500 per pound! The moose cheese is mainly sold to upscale Swedish hotels and restaurants. The farm is planning on exporting the cheese, though at that exorbitant price it might be one cheese I’ll just have to be content reading about.