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the high cost of...cheese

post #1 of 14
6/2/09 at 8:17pm
Thread Starter 
My wife and I run a charity wine and cheese tasting every year to raise money for our (public) schools. I've been in charge of buying the cheese the last couple of years and I'm struck by cost of artisinal cheese.

I've shopped Murrays, Fairway and the Wine Library and its hard to bring in 10 pounds of cheese for less than $180. Some of the cheese runs $30/pound...more than a dry-aged porterhouse.

what's up with that?
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post #2 of 14
6/2/09 at 8:21pm
I assume you are a cheese connoisseur. Why not buy online for cheaper?

I'm a cheese novice. I cuurently am working on a block of authentic Manchego.
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post #3 of 14
6/2/09 at 8:26pm
global warming
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post #4 of 14
6/2/09 at 8:29pm
Thread Starter 
I'm not a cheese connoisseur but I have tried lots of stuff. I don't think its less expensive online, actually the wine library has the least expensive prices I've seen. Here's a list of what I bought this year (the la tur was my favorite): aged mahon 1 year singleton's cheshire aged gouda 5 year La Peral Blue Homboldt fog Manchego 3, 6, 9, 12 month damina la Robiola Three Sisters Serena Cashel Blue La Tur
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post #5 of 14
6/2/09 at 8:33pm
Milk is becoming more expensive.
Gas is more expensive.
Shipping is more expensive.
Nice, artisanal cheeses that are produced in smaller batches and allowed to mature before being put on the market cost a lot of money to make.
Plus, if the cheeses are European, a weak dollar doesn't help.

Oh, and lastly, simple supply and demand. You still bought it even though they charged that much, they have little incentive to charge less. (and even if you ever stop, Piobaire never will )
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post #6 of 14
6/2/09 at 8:48pm
I thought cheese prices dropped?
You can get a pack of cheap shredded cheddar for like 50% less than it was a couple years ago. I had actually stopped buying cheese for a while.




SACRAMENTO, June 1 (UPI) -- A record stockpile of cheese has pushed U.S. milk prices lower, although the price of feeding dairy cows continues to rise, dairy farmers said.

http://www.upi.com/Business_News/200...6121243886732/
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post #7 of 14
6/3/09 at 3:11am
try the truffle tremor by Cypress Grove (who make Humboldt Fog)....fantastic. also, rogue blue cheese is awesome.
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post #8 of 14
6/19/09 at 4:51pm
we're fortunate we dont have to fill up our tanks with cheese.
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post #9 of 14
6/19/09 at 9:17pm
Quote:
Originally Posted by kwilkinson View Post
Milk is becoming more expensive.
Gas is more expensive.
Shipping is more expensive.
Nice, artisanal cheeses that are produced in smaller batches and allowed to mature before being put on the market cost a lot of money to make.
Plus, if the cheeses are European, a weak dollar doesn't help.

Oh, and lastly, simple supply and demand. You still bought it even though they charged that much, they have little incentive to charge less. (and even if you ever stop, Piobaire never will )

Nor will teh g33k. I bought an firm 4/yr old goat's cheese today, Pic Amour, and perhaps the best camembert I've ever had.

Le Pic Amour is Brillat-Savarin covered in dried blueberries and cranberries that have been soaked in whisky and maple syrup. It is divine.

When people talk about basic human needs, this is what comes to mind.
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post #10 of 14
6/20/09 at 7:59am
Quote:
Plus, if the cheeses are European, a weak dollar doesn't help.

Depending on what you want to buy, this is probably the reason. When I'm in the US I always see the same cheeses we have over here with a huge mark up.
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post #11 of 14
6/21/09 at 2:45am
Artisinal cheese here in Aus often ranges from $50-70 per kilo, import or not.

Cost of grain & feed has gone up a lot. Therefore it costs more to operate the farms. Higher than comfortable inflation hasn't helped in the last few years either.

Can't really blame the farmers when you see in the news that it costs more in feed than they recover selling something like milk.
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post #12 of 14
6/21/09 at 10:19am
I just love to CUT the cheese!!!


Nothing and I mean nothing beats a good Stilton IMHO!
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post #13 of 14
6/21/09 at 4:08pm
La Tur is one of my favorites. You may also like St Marcelin.
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post #14 of 14
6/22/09 at 12:25am
Have you ever tried East Village Cheese on Third Ave and 9th? They have some crap, but major, major bargains can be found on some imports. Be warned: they only take cash and no sampling is allowed.
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