Why are stinkier cheeses always the most expensive?
This cartoon was inspired by my good friend David Berkowitz, whom I met when I lived in Park City, Utah. In fact, David was the first person I met when I moved out West with my wife and is one of the most knowledgeable food people I know.
David started a gourmet food store just as I joined the community, and he and I spent a lot of time talking about food. David loves cheese, and his store specializes in great cheeses from around the world. This is where I really developed my appreciation for cheese.
Stinky Cheeses Are Often Very Expensive – Here’s Why
Stinky cheese, or more pungent varieties of cheese, often tend to be more expensive for several reasons:
- Aging Process: Many stinky cheeses, like Roquefort, Limburger, or Époisses, require extended aging periods. The longer aging process enhances their unique flavors and aromas and increases production costs.
- Specialized Ingredients: These cheeses often use specific types of bacteria, molds, or yeasts, contributing to their distinct smell and taste. These specialized ingredients can be costly to cultivate and maintain.
- Production Techniques: The techniques used to make stinky cheeses can be more complex and labor-intensive. For example, some cheeses must be washed regularly with brine, beer, or other liquids to develop their characteristic rind and flavor.
- Small-Scale Production: Many of the most famous stinky cheeses are produced by small-scale artisanal cheesemakers rather than large industrial operations. Smaller production volumes often mean higher prices due to economies of scale.
- Regulations and Standards: Certain stinky cheeses are protected by designation of origin laws (e.g., AOC in France, PDO in Europe), which impose strict regulations on how and where the cheese can be made. Compliance with these standards can add to the cost.
- Supply and Demand: Stinky cheeses’ strong flavors and aromas make them a niche product. Limited demand and specialized production methods can lead to higher prices.
These factors collectively contribute to the higher cost of stinky cheeses than more mass-produced, milder varieties.
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