Pule

If you're still on the fence about trying Pule cheese, let us tell you a bit more about it.

Of course, the best way to get to know Pule cheese is by tasting it, but on our website, you'll find clues to determine if Pule is the right choice for your palate in advance.

Pule cheese simply couldn't be omitted from this encyclopedia of the world's cheeses, and once you read the information we offer about it, you might decide it's essential for your pantry too.

Maybe until now you were unaware of the existence of Pule cheese. Or perhaps you've sought it out because Pule is your favorite. Either way, we provide plenty of information about this cheese here so you can get to know it better.

Introduction

For centuries, cheese has been an important source of protein. It has a long shelf life and can be produced indefinitely as long as there is a healthy milk-producing animal. Cheeses are made with the milk of various animals such as cows, goats, sheep, buffaloes, and others, depending on the country's preferences. They differ in consistency and taste. However, the most expensive cheese in the world does not come from cows, sheep, or goats, but from donkeys. This extraordinary cheese is exclusively obtained from a natural reserve located in the small Serbian town of Sremska Mitrovica, north of Belgrade.

The Cheese-Making Process

The cheese-making process for this particular cheese, known as Pule, is truly unique. Unlike cows, there are no automated milking machines for donkeys. The animals must be hand-milked three times a day. These donkeys are a specific breed found only in the Balkans. In the Zasavica reserve, there are barely a hundred of these animals, and a liter of their milk reaches 40 euros on the market. The name Pule means "foal" in Serbian.

Origin of Pule Cheese

Pule cheese was first released in September 2012 at the annual Cheese Fair in Frome, Somerset, England. It is the creation of Slobodan Simic, who supplies his donkeys' milk to a cheese maker named Stevo Marinkovic at Beocapra in the Republic of Serbia. The cheese is made there.

Rarity and Production

These Burra trees produce a very limited amount of milk. In fact, it takes at least 15 animals to obtain a single liter of milk per day. Considering that 25 liters are necessary for one kilogram of cheese, you can understand why the production is limited and the price is high on the market. In just six weeks, an average dairy cow can produce more milk than this farm of 130 donkeys can generate in a year. They only produce enough milk to make about 90 kg of Pule cheese per year, making it very difficult to obtain.

Health Benefits and Nutritional Value

In addition to being used for cheese production, donkey milk is also bottled and marketed in this area. Nutritionists claim that this milk has very healthy properties for humans. It is anti-allergenic, contains only 1% fat, and up to 60 times more vitamin C than cow's milk. Due to its low fat content, donkey milk was traditionally used in the production of cosmetics, soaps, and certain types of liqueurs. However, until recently, it had never been used for cheese making. Pule cheese varies greatly in price due to its rarity and high demand, but it is approximately 1,000 euros per kilogram. It is undoubtedly one of the most expensive cheeses in the world, with a quality worthy of its price.

Historical Significance

The superior qualities of Burra milk have been revered for thousands of years. The Greeks considered this milk a remedy for poisoning, joint pain, and wound healing. Hippocrates, often described as the father of medicine, used Burra milk to heal wounds and snake bites in the 5th century BC. Nero's wife, Sabine Popea, washed her face with it seven times a day. Legend has it that the Egyptian queen Cleopatra bathed in donkey milk to preserve her beauty. Until the 20th century, European hospitals kept one or two donkeys on standby to provide milk for babies whose mothers could not produce it themselves. The production of Pule cheese has helped save the Serbian donkey breed from extinction, setting an excellent example of combining production with environmental sustainability.

Taste and Aroma

Pule cheese is white and crumbles easily. Some experts have described its flavor as a pleasant mix of different cheeses - part goat cheese, part feta cheese, and part Wensleydale, with some similarities to Spanish Manchego, although it is even more intense and naturally salty. In terms of aroma, it is particularly pungent, perhaps reminiscent of a strong sheep cheese, but it does not reach the intense stench of a Stilton or a Limburger.

Popularity and Interesting Facts

Pule cheese gained popularity in 2012 when it was rumored that Serbian tennis player Novak Djokovic used his tournament earnings to buy up the entire available supply of Pule cheese. The rumor turned out to be false but incredibly fortunate for Polish cheese producers. Currently, the cheese is only available in the Balkans and neighboring regions, but it is expected to be exported to the UK, Germany, and other parts of the world soon. Cheese lovers and food enthusiasts worldwide eagerly await the opportunity to taste this unique delicacy.

Serving Recommendation

According to its creator, Slobodan Simic, Pule cheese is best served in thin slices and can be accompanied by a glass of champagne.

✓ Serbia