Odd question, Why are stinky old hard cheeses so expensive?!
I understand its an acquired taste to have an appreciation for stinky old hard cheeses!. But why are they so expensive, hasn't anyone figured out how to make more to make it less expensive for more of us who have learned to appreciate the nuances of these cheeses!? Www@FoodAQ@Com
Answers:
I am a former chef and the second lady is most correct, I love old stinky cheeses, like limburger, parmesan (I have had 10 and 20 yr old stuff), Yak cheese, Lebanese goat cheese, Swedish age Jarlsberg and here in Canada an 8 yr old white cheddar, it take more time to produce them, they need more storage time, and are not made in as large a volume as mild and medium cheeses, and some a craft made, in small batches so they have a smaller yield!.
I used to work for a French restaurateur, and he would eat a whole "raw" milk camembert and a cheese known as "Chaume" a cheese made by Monks like Oka here in Canada with half a french stick, and you could smell him a block away!?!?Www@FoodAQ@Com
I used to work for a French restaurateur, and he would eat a whole "raw" milk camembert and a cheese known as "Chaume" a cheese made by Monks like Oka here in Canada with half a french stick, and you could smell him a block away!?!?Www@FoodAQ@Com
I think it is becaue they have to be stored for so long to age!.
The cheese manufacturer has already shelled out the cash to make the cheese and has to charge more for it because of inflation!.
It costs more today to buy the ingedients than it did 6 years ago, so in order to make more, they have to spend more on ingredients!. In addition, the aging cheese is taking up storage space that could be used for other cheeses!.
I know what you're saying!. I love old cheese!.!.!.!.just try to buy smaller pieces of cheese!. They are still expensive, but a small piece can go a long way with such bold flavors!.Www@FoodAQ@Com
The cheese manufacturer has already shelled out the cash to make the cheese and has to charge more for it because of inflation!.
It costs more today to buy the ingedients than it did 6 years ago, so in order to make more, they have to spend more on ingredients!. In addition, the aging cheese is taking up storage space that could be used for other cheeses!.
I know what you're saying!. I love old cheese!.!.!.!.just try to buy smaller pieces of cheese!. They are still expensive, but a small piece can go a long way with such bold flavors!.Www@FoodAQ@Com
So what part of doing business do you fail to get>>
if you must pay for a warehouse for several years who pays
If you think it is wrong do it yourself
http://biology!.clc!.uc!.edu/fankhauser/Che!.!.!.
http://www!.leeners!.com/cheeserecipes!.htm!.!.!.
Www@FoodAQ@Com
if you must pay for a warehouse for several years who pays
If you think it is wrong do it yourself
http://biology!.clc!.uc!.edu/fankhauser/Che!.!.!.
http://www!.leeners!.com/cheeserecipes!.htm!.!.!.
Www@FoodAQ@Com
Because it takes longer to age the cheese, it takes more work and keeps the cheese under their care longer!. It also has to do with supply and demand!.Www@FoodAQ@Com
Because they are usually imported or because small dairy farms make them because there isn't a mass market demand for hard, pungent cheeses in the United States!.Www@FoodAQ@Com
Same reason the older whiskeys are more expensive: they take more time to make and are typically made in smaller batches!. Www@FoodAQ@Com