15 of the World's Most Expensive Cheeses

istock collage
istock collage

There's so much more to the wonderful world of cheese than your typical grocery store brick would suggest. Thousands of artisan cheeses around the world are produced via their own intricate and labor-intensive processes, which create complex and stunning flavor profiles. There are many wonderful American-made and imported fine cheeses that won't break the bank … but none of those are going to appear on this list. Below are 15 of the world's most expensive cheeses. Many are incredibly rare; their decadent ingredients make them a fromage fiend's dream (but your wallet's worst nightmare), and give the term "indulgence" a whole new meaning. 

1. Beaufort D'Ete // $45 per pound

Also known as the Prince of Gruyères, this alpine hunk is the stuff that fondue dreams are made of. Produced from raw cow’s milk, this melts perfectly on anything and has a hazelnut finish. It’s also been around for centuries.

2. Gorau Glas // $20 to $40 per pound

This won a Gold British Cheese award in 2002 and was acknowledged as the priciest British cheese out there. It’s a soft, small batch blue that is made using a labor-intensive process in Wales. 

3. Rogue River Blue // $40 to $50 per pound

Truly the crown of Oregon, Rogue River Blue is a smoky, creamy blue that’s been aged in pear brandy-soaked grape leaves. Not only are its ingredients divine, it is also very seasonal as it’s made from raw summer’s milk (hence its hefty price tag).

4. Winnimere // $30 to $45 per pound

Kate, Flickr // CC BY 2.0

This ooey gooey wonder won Best of Show at the 2013 American Cheese Society conference. When it comes to expensive cheese, this one is actually relatively affordable. One spruce-wrapped wheel costs about $45 and includes the wintry seasonal flavors of berries, smoked meat, and forest.

5. Cacio Bufala // $45 per pound

Buffalo’s milk has around twice the fat of cow’s milk, so it produces some of the creamiest cheese in the world. This cheese is made with time-tested techniques and aged 8-12 months in the caves of Casa Madaio. It has a delicate, buttery flavor and melts in your mouth.

6. Jersey Blue // $40 to $45 per pound

Originally from the UK, Jersey cows produce milk with a very high level of butterfat content, which makes this cheese, manufactured in Switzerland, especially fudgy and creamy in texture. The blue bite is balanced out by the raw milk's earthy flavor.

7. Epoisses by Germain // $45 per pound

It might be one of the stinkiest cheeses on the planet, but it’s also one of the most famous. Don’t let the stench fool you: inside the orange-washed rind is a runny masterpiece that tastes like the earth it was made from. This particular wheel is rinsed with Marc de Bourgogne, which is a brandy made from nearby vineyards in France.

8. Lord of the Hundreds // $15 to $20 per pound

Lord of the Hundreds hails from East Sussex and is made from local sheep’s milk. Like many sheep’s milk cheeses, it is slightly dry and sharp, but has an overall nutty flavor. It is rustic, approachable, and made by people who really know their cheese.

9. Old Ford // $50 per pound

This firm, earthy beauty has elegant floral notes and just the right amount of bite. Since goats yield far less milk than cows do, their cheese is often made fresh and young. However, Old Ford is aged and pressed to perfection by hand. It’s time and labor-intensive, but totally worth it.

10. Caciocavallo Podolico // $50 per pound

Though the name translates to “Horse Cheese” in Italian, it’s actually made from the milk of a very rare breed of cow called the Podolica. The cows also happen to munch on wild strawberries, blueberries, cherries, and more, which give the cheese its distinct flavor.

11. Extra Old Bitto // $150 per pound

China is the place for some of the world’s most expensive and oldest cheeses. The Bitto was purchased by a Hong Kong importer and was made in 1997. Since most Bitto is aged for 10 years, this particular stock is extra rare.

12. Wyke Farms Cheddar // $200 per pound

Cheddar is a classic, a staple of any pantry. It makes sandwiches taste better, pairs perfectly with most beers and wines, and is the perfect snack. Wyke Farms turned one of the most traditional cheeses into something extraordinary by infusing it with gold leaf and white truffle.

13. White Stilton Gold // $450 per pound

This is as opulent as it gets. The folks at Long Clawson Dairy first made this cheese for the Christmas season, and it's now a favorite among celebs. It’s made with real gold flakes and gold liqueur.

14. Moose Cheese // $455 per pound

To find cheese that’s worth nearly $500/lb, you’ll have to go to Bjursholm, Sweden and visit the Elk House, which is the only place in the world that makes moose cheese. In fact, the cheese is made from three domesticated moose named Gullan, Haelga, and Juna. Together they yield about 600 pounds of cheese per year.

15. Pule // $576 per pound

This crumbly delicacy comes from Serbia and isn't made from the milk of a cow, goat, sheep, or buffalo ... it comes from a donkey. It takes 25 liters of donkey milk just to make one kilogram of cheese.

12 Strange-But-Real Ice Cream Flavors

ipekata/iStock via Getty Images
ipekata/iStock via Getty Images

I scream, you scream, we all scream for … horse flesh ice cream? Okay, so maybe “we all" don’t. But some people do. A lot of people, in fact. Lobster, foie gras, and ghost pepper, too. Next time you’re craving an ice-cold cone, why not step out of your vanilla/chocolate comfort zone to try one of these 12 strange-but-real ice cream flavors.

1. Horse Flesh

There are two dozen attractions within Tokyo’s indoor amusement park, Namja Town, but it would be easy to spend all of your time there pondering the many out-there flavors at Ice Cream City, where Raw Horse Flesh, Cow Tongue, Salt, Yakisoba, Octopus, and Squid are among the flavors that have tickled (or strangled) visitors' taste buds.

2. Pickled Mango

As one of the country’s most decorated ice cream makers, Jeni Britton Bauer—proprietor of Ohio-based Jeni’s Splendid Ice Creams—is constantly pushing the boundaries of unique treats, as evidenced by her lineup of limited edition flavors, including last summer's Pickled Mango (a cream cheese-based ice cream with a slightly spicy mango sauce made of white balsamic vinegar, white pepper, allspice, and clove) and this year's Goat Cheese With Red Cherries.

3. Corn on the Cob

Since opening Max & Mina’s in Queens, New York in 1998, brothers/owners Bruce and Mark Becker have created more than 5000 one-of-a-kind ice cream flavors, many of them adapted from their grandfather’s original recipes. Daily flavor experiments mean that the menu is ever-changing, but Corn on the Cob (a summer favorite), Horseradish, Garlic, Pizza, Lox, and Jalapeño have all made the lineup.

4. Foie Gras

New York City's OddFellows takes the "odd" in its name seriously, and has become synonymous with experimental flavors. Since opening their doors in 2013, they've concocted more than 300 different kinds of the cold stuff—including a Foie Gras varietal.

5. Pear and Blue Cheese

“Salty-sweet” is the preferred palette at Portland, Oregon-based Salt & Straw, where sugar and spice blend together nicely with flavors like Strawberry Honey Balsamic Strawberry With Cracked Pepper and Pear With Blue Cheese, a well-balanced mix of sweet Oregon Trail Bartlett Pears mixed with crumbles of Rogue Creamery's award-winning Crater Lake Blue Cheese. Yum?

6. Ghost Pepper

“Traditional” isn’t the word you’d choose to describe any of the 100 ice cream varieties at The Ice Cream Store in Rehoboth Beach, Delaware. They don’t have vanilla, they have African Vanilla or Madagascar Vanilla Bean. But things only get wilder from there, and the shop’s proprietors clearly have a penchant for the spicy stuff. In addition to their Devil's Breath Carolina Reaper Pepper Ice Cream—a bright red vanilla ice cream mixed with cinnamon and a Carolina Reaper pepper mash—there's also the classic Ghost Pepper Ice Cream, which was featured in a Ripley's Believe It or Not book in 2016. Just be warned: you'll have to sign a waiver if you plan to order either flavor.

7. Bourbon and Corn Flake

You never know exactly which flavors will appear as part of the daily-changing lineup at San Francisco’s Humphry Slocombe, but they always make room for the signature Secret Breakfast. Made with bourbon and Corn Flakes, you’d better get there early if you want to try it; it sells out quickly and on a daily basis.

8. Fig and Fresh Brown Turkey

The sweet-toothed scientists at New York City’s Il Laboratorio del Gelato have never met a flavor they didn’t like—or want to turn into an ice cream. How else would one explain the popularity of their Fig & Fresh Brown Turkey gelato, a popular selection among the hundreds flavors they have created thus far. (Beet and Cucumber are just two of their other fascinating flavors.)

9. Lobster

Don’t let the “chocolate” in the title fool you: Ben & Bill’s Chocolate Emporium in Bar Harbor, Maine makes the most of The Pine Tree State’s most famous delicacy with its signature Lobster Ice Cream, a butter ice cream-based treat with fresh (again buttered) lobster folded into each bite.

10. Creole Tomato

The philosophy at New Orleans’ Creole Creamery is simple: “Eat ice cream. Be happy.” What’s not as easy is choosing from among their dozens of rotating ice creams, sorbets, sherbets and ices. But only the most daring of diners might want to swap out a sweet indulgence for something that sounds more like a salad, as it the case with the Creole Tomato.

11. Eskimo Ice Cream

If you happen to find yourself in an ice cream shop in Juneau, remember this: Eskimo ice cream—also known as Akutag—is not the same thing as an Eskimo Pie, that chocolate-covered ice cream bar you’ll find in just about any grocery store. Though the statewide delicacy has usually got enough fresh berries mixed in to satisfy one’s sweet tooth, its base is actually animal fat (reindeer, caribou, possibly even whale).

12. Cheetos

Big Gay Ice Cream started out as an experimental ice cream truck and morphed into one of New York City’s most swoon-worthy ice cream shops, where the toppings make for an inimitable indulgence. One of their most unique culinary inventions? A Cheetos-inspired cone, where vanilla and cheese ice cream is dipped in Cheetos dust.

Why Do People Get Ice Cream Headaches?

CharlieAJA, istock/getty images plus
CharlieAJA, istock/getty images plus

Reader Susann writes in to ask, "What exactly is the cause of brain freeze?"

You may know an ice cream headache by one of its other names: brain freeze, a cold-stimulus headache, or sphenopalatine ganglioneuralgia ("nerve pain of the sphenopalatine ganglion"). But no matter what you call it, it hurts like hell.

Brain freeze is brought on by the speedy consumption of cold beverages or food. According to Dr. Joseph Hulihan—a principal at Paradigm Neuroscience and former associate professor in the Department of Neurology at the Temple University Health Sciences Center, ice cream is a very common cause of head pain, with about one third of a randomly selected population succumbing to ice cream headaches.

What Causes That Pain?

As far back as the late 1960s, researchers pinned the blame on the same vascular mechanisms—rapid constriction and dilation of blood vessels—that were responsible for the aura and pulsatile pain phases of migraine headaches. When something cold like ice cream touches the roof of your mouth, there is a rapid cooling of the blood vessels there, causing them to constrict. When the blood vessels warm up again, they experience rebound dilation. The dilation is sensed by pain receptors and pain signals are sent to the brain via the trigeminal nerve. This nerve (also called the fifth cranial nerve, the fifth nerve, or just V) is responsible for sensation in the face, so when the pain signals are received, the brain often interprets them as coming from the forehead and we perceive a headache.

With brain freeze, we're perceiving pain in an area of the body that's at a distance from the site of the actual injury or reception of painful stimulus. This is a quirk of the body known as referred pain, and it's the reason people often feel pain in their neck, shoulders, and/or back instead of their chest during a heart attack.

To prevent brain freeze, try the following:

• Slow down. Eating or drinking cold food slowly allows one's mouth to get used to the temperature.

• Hold cold food or drink in the front part of your mouth and allow it to warm up before swallowing.

• Head north. Brain freeze requires a warm ambient temperature to occur, so it's almost impossible for it to happen if you're already cold.

This story has been updated for 2019.

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