Rogue River blue cheese crowned the winner in the World Cheese Awards

world’s best cheese has finally been declared and it comes from Oregon in United States. organic blue cheese named, Rogue River blue cheese has been crowned winner in yearly World Cheese Awards. This is first time that a cheese product from United States has won prestigious award. winning organic blue cheese is me organically from milk of a cow. cheese is produced by Rogue Creamery in sourn Oregon’s Rogue Valley.

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Rogue River Blue surpassed 3,800 of world's most distinguished cheeses

Rogue River Blue surpassed 3,800 of world's most distinguished cheeses, from 42 countries and 6 continents, according to a panel of 260 expert judges from around globe. Rogue River Blue Cheese is an organic, cave-d blue cheese that is wrapped in Syrah grape leaves that are soaked in pear spirits. Rogue Creamery is selling cheese on its website for $75 (approx. ₹5,300) for a 566 grams quarter wheel or $235 (approx. ₹16,600) for a 2.2-kilo whole wheel.

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Rogue River blue cheese might be best but t most expensive

Rogue River blue cheese might be best cheese in world but it is still miles off in comparison to most expensive cheese in world. distinction of being most expensive cheese in world is reserved for Pule cheese and it is me from milk of a donkey. Apart from some high-end restaurants, it is very rare and generally t commercially available. Pule cheese is for those curious about lesser-kwn fermented foods and those who enjoy exploring and finding unique experiences. This cheese is produced by hand-milking a herd of just 100 Balkan donkeys.

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A kilo of Pule cheese costs about ₹78,000

almost omnipotent cheese is utopian only until one hears how much it costs, however. Each kilo of this donkey cheese costs 1,000 euros (approx. Rs 78,000), making it one of most expensive cheese in world in a very competitive market. maker of this cheese, Slobodan Simic and his team, have been making this cheese since 2012. ir herd has about 200 donkeys who live on a nature reserve in rrn Serbia called Zasavica. A staff member at Zasavica discovered that portions of donkey milk could be mixed with some from goats in order to craft crumbly mounds of cheese. Since donkeys produce less than a litre of milk a day; a fraction of 40 litres a cow can provide, this mixture also helps make up for shortfall. 

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