A rare product with a moving price
A jenny gives very little milk — about a litre a day, over a short lactation and only with her foal nearby. On top of that sits a technical obstacle: donkey milk sets very poorly with rennet. Making cheese from it takes specific know-how and, in most recipes, a share of goat milk to obtain a workable curd.
The consequence is direct: world output is measured in tens of kilos a year, not in tonnes. Which is why no serious supplier publishes a price list — every order is quoted individually.
Start here
- The pule, the most expensive cheese in the worldThe Zasavica story and what actually justifies the figure.
- The most expensive cheeses in the worldWhere the pule sits, and which cheeses come next.
- What donkey cheese isMake, texture, taste, formats.
- Donkey milkComposition, yield, why it barely curdles.
Where we can supply
We deliver under cold chain in Switzerland and across the European Union. Outside that area, dairy imports are licensed country by country and we will not pretend otherwise. Tell us where you are and we will give you a straight answer — see international shipping.
- United StatesWhat FDA rules mean for a cheese like this.
- United KingdomPost-Brexit import requirements in plain terms.
- United Arab EmiratesRegistration, labelling and halal considerations.
- SingaporeSFA licensing and accredited-source rules.
For journalists and researchers
Much of what circulates about this cheese is recycled from a handful of press articles. If you are writing about it and want figures you can attribute, or a correction to something you have read, write to us. We answer press enquiries without charge and without requiring a purchase.