Pule donkey cheese is the most
expensive cheese in the world.
Produced by only one farm in the world,
pule will cost you about $600 for a single pound.
Making it requires more time and effort
than most other cheeses.
You need over 6 1/2 gallons of donkey's milk
just to make 1 kilogram of cheese.
That's 2 1/2 times more
than what you need to make mozzarella.
So, how does pule compare to other types of cheese?
And why is it so expensive?
Even in the diverse world of cheese, pule is unique.
There's only one place in the world that makes it,
and that's on this farm
in the Zasavica Special Nature Reserve.
Slobodan Simić founded the reserve 24 years ago in Serbia.
It's one of just three areas
in all of former Yugoslavia that protects
a special endangered breed of Balkan donkey.
Pule is made with 60% donkey milk and 40% goat milk,
and it requires months and many donkeys to produce it.
Narrator: There are only about 20 donkeys
that produce milk on the farm at a time.
And even then, each one won't produce much.
Each donkey is milked carefully by hand three times a day.
If the farmers don't empty all of the milk,
the donkeys won't continue making it.
Narrator: Today, farmers care for 250 donkeys,
but they can't always take milk from all of them.
Similar to cows, a female donkey
will only produce milk once it's had a baby.
And each one carries a baby for a year and two weeks.
Then farmers must wait another three months,
once the baby has taken milk for itself,
before they can begin gathering their own to make cheese.
They need 6.6 gallons of milk in total
to make just 1 kilogram of cheese.
And a donkey produces under 1 gallon of milk per day.
That's far less than what comes from a cow,
which can produce as much as 15 gallons of milk a day.
Each donkey will only produce milk for six months.
Then you must wait another year
to collect milk from that same donkey again.
Pule is only sold on this farm
and a few others the reserve partners with,
another factor that ups the final value.
The farm can produce between 50
and 70 kilograms of cheese a year,
but Slobodan only ever sells about a third of that.
And it's not just because of pule's staggering price.
You couldn't legally buy pule cheese
in some parts of the world,
even if you wanted to.
Narrator: Technically, pule cheese can be produced
with milk from any type of donkey,
and therefore any farm that raises donkeys.
But there's one major roadblock.
Just having donkey's milk doesn't mean
you have all you need to make this cheese.
Pule is made in a very specific way,
using a recipe only Slobodan
and one other person in the world knows.
It's because donkey milk contains less fat
than the milk of other animals,
which means it holds less of the protein casein
that allows many other cheeses to coagulate on their own.
The recipe requires goat milk
and a secret mix of additives and bacteria.
This is what allows the milk to form curds,
an essential stage of any cheesemaking process.
Without this, it wouldn't be possible to make pule at all.
Narrator: The cheese is finally placed
into 50-gram molds to age for a few days.
Once removed from the molds,
it's set in another room to age
for at least a month more.
The final product is crumbly and soft
with a rich flavor.
Narrator: The cost of preserving the donkey species
is another element to keep in mind
when considering pule's huge value.
Slobodan must maintain the land,
buy food for the donkeys,
and hire workers to care for them.
In a year, he spends about $100,000
just to keep the farm running.
And unless producing pule becomes easier
or someone else in the world discovers how to make it,
nothing is likely to bring down the price
of this incredibly rare Serbian cheese.