Cheese is rightfully considered a special delicacy, and today there are simply not many recipes for its preparation. However, the most unusual and expensive cheese is not recognized as Roquefort, as many might think, but the Serbian Pule. Few people know about it, because it is not available to everyone.
Instructions
Step 1
Serbia produces cheese, which is recognized as the most expensive in the world; gourmets know it under the name “Pule”. Specially trained employees make it from donkey milk according to ancient recipes, and it is curious that everyone performs only one operation, not knowing the whole process of preparation. This is done in order to keep the secret of cooking.
Step 2
In the production of rare cheeses, everything matters. For making "Pule" only milk from Balkan donkeys is used, and during preparation they follow old traditions in order not only to recreate the taste of the legendary cheese, but also to put soul into it, to make it a real rare delicacy. Donkey milk is considered very useful, it was appreciated in the ancient world, the ancients knew its useful properties. Even Cleopatra used this milk to maintain her beauty - in any case, legends speak about it.
Step 3
It is even difficult to imagine how much connoisseurs are delighted with cheese from Serbia, if they are ready to pay a fabulous price for such a dish. Such cheese costs more than a thousand dollars per kilogram, and this is the selling price for restaurateurs.
Step 4
Serbian cheese is never sold by heads, as is the case with regular cheese. It is made in the form of small pyramids or barrels weighing up to 250 grams. Firstly, this is due to the convenience of packaging and sale, and secondly, the production of one kilogram takes up to 25 liters of donkey milk. Cooking at once and a lot is simply unprofitable.
Step 5
It is curious that this cheese is not used at all in the preparation of dishes. It is served in splendid isolation, but for particularly demanding customers, the restaurant owners are ready to offer an exotic dish - Pule cheese, decorated with gold leaf.
Step 6
By the way, you will not find "Pule" in any store, this is the principled position of cheese makers and a successful marketing move. In addition, Pule is made only in one place - on a farm in a Serbian nature reserve in Belgrade. As they say, everything here seems to be created in order to make the finest cheese in the world - an amazing ecosystem, rare species of wildlife, pristine purity of rivers and lakes. Donkeys, from whose milk Serbs make their cheese, feed on fresh grass on the virgin slopes of the reserve, which has become a place of gourmet pilgrimage. This, by the way, brings in no less money than the cheese itself.
Step 7
In appearance, this famous delicacy is similar to the Spanish cheese called "Manchengo", it is the same white and crumbly, but "Pule" has an unusual and deep taste with a bitter aftertaste. Those who cannot afford the Serbian delicacy buy Manchengo as a cheap version of cheese, similar in taste and smell to Pula.
