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Donkey cheese is a real rarity. It takes around 25 liters of donkey milk to make one kilogram of our donkey cheese. In addition to her foal, a donkey gives only about one to two liters a day. This calculation alone shows why you hardly ever find donkey cheese in shops. In this article, you will learn how cheese made from donkey milk is produced in general, why the process is so demanding, and how to recognize good donkey cheese.
What makes donkey milk so special for cheesemaking?
Cheese is made when the protein in milk combines to form a solid mass. Casein makes up the largest proportion of this. This is exactly where the special feature lies: donkey milk naturally contains little casein and little fat. It is thinner than cow milk and tastes slightly sweet.
For cheesemaking, this means: The milk curdles more slowly. The curds, i.e., the curdled mass, are more delicate. They cannot be handled as roughly as cow milk curds. Anyone who wants to make cheese from donkey milk therefore needs experience, patience, and small quantities.
| Characteristic | Donkey milk | Cow milk |
|---|---|---|
| Protein per 100 ml | approx. 1.5–2 g | approx. 3.3–3.5 g |
| Fat per 100 ml | approx. 0.5–1.5 g | approx. 3.5–4 g |
| Casein content | low | high |
| Curdling | slow, delicate curds | quick, firm curds |
| Milk yield per animal per day | approx. 1–2 l | significantly more |
The figures are typical ranges. They vary depending on the animal, feeding, and season. For cheesemaking, one thing matters above all: little protein makes little cheese. Hence the large quantity of milk per kilogram.
How cheese is made: the steps at a glance
Every cheesemaker has their own recipes. However, the process for almost all types of cheese follows the same basic steps. Here is how you can imagine the journey from milk to cheese:
- Collect milk: The milk from many milking sessions is collected and cooled. With donkey milk, this takes time because each donkey gives only small quantities.
- Acidify: Lactic acid bacteria are added. They slowly acidify the milk and later shape the aroma.
- Curdle: Rennet is used to curdle the milk. With donkey milk, this step takes time and a precise temperature.
- Cut the curds: The solid mass is carefully cut up. This allows the whey to drain out.
- Form and press: The curds are placed into molds. There, they lose more whey and take on their shape.
- Salt: Salt seasons the cheese and helps form the rind.
- Mature: In the maturation room, the cheese develops texture and flavor over several weeks.
Why donkey cheese is so rare
There are several reasons for its rarity. The most important is the milk yield. A donkey only gives milk when her foal is with her. The foal drinks first. Only what is left over is milked. We milk the milk by hand. This is labor-intensive and further limits the quantity.
Then there is the cheesemaking itself. Donkey milk allows for very few mistakes. The batches are small, and the work steps are slow. Many farms prefer to sell their donkey milk fresh or as powder. Cheese is only produced in small quantities. That is why our donkey cheese is available in limited quantities.
If you want to know more about the milk yield, read our article How much milk does a donkey give?.
What does donkey cheese taste like?
Our donkey cheese tastes slightly nutty. The texture is firm yet creamy. It is mild without being boring. It is not a strong mountain cheese. It tastes more delicate and rounded.
Try it plain and in small pieces. Then the aroma comes through most clearly. Good accompaniments are fresh bread, a little honey, or a glass of wine. You can find more ideas in our article about wine, Prosecco, and caviar with donkey cheese.
How to recognize good donkey cheese
Good donkey cheese smells fresh and mild. The cut surface is even. It looks neither dry nor greasy. Look out for these points when buying:
- Indication of the milk type: A reputable supplier lists the manufacturer and milk type on the label.
- Quantity: Small portions are normal. Large wheels made from donkey milk are very rare.
- Refrigeration: Cheese should arrive at your place refrigerated.
- Labeling: Ingredients/allergens according to the label. Read them before enjoying.
Take the cheese out of the refrigerator about 30 minutes before eating. Cold, its flavor is muted. At room temperature, it becomes creamier and the nutty aroma emerges.
Buy and enjoy donkey cheese
Our donkey cheese comes as a 50 g cheese nugget. This size is enough for a small tasting for two or as a special appetizer for four people. If you want to try cheese and milk together, check out our Connoisseur Tasting Set. It contains 200 ml of donkey milk and 50 g of donkey cheese.
Store the cheese in the refrigerator. We explain how to package, cut, and temper it properly in a separate article.
From the donkey to the cheese nugget
Before cheese can even be made, there is a long journey ahead. It begins with the donkey and her foal. A donkey only gives milk as long as she is nursing a foal. The foal stays with her and drinks first. Only what is left over is milked. The milking sessions are short and take place several times a day. Each time, only a small quantity is collected.
For cheesemaking, this means patience. It often takes several days until there is enough milk for a batch. During this time, the milk must be carefully refrigerated. Only then can the actual cheesemaking begin.
Even after cheesemaking, the process continues slowly. The young cheese matures in the storage room. There, it is turned and checked. Only after maturation is it portioned. With us, it comes as a small 50-gram nugget. This size is no coincidence. It matches the small quantity and makes the cheese accessible to many connoisseurs.
Do the math: 25 liters of milk for one kilogram of cheese. A nugget therefore represents around 1.25 liters of donkey milk. That is approximately how much a donkey gives in a whole day in addition to her foal. Each piece thus has a little story. It is worth giving it time when you try it.
These figures also make the price understandable. A lot of manual labor, little milk, and a long maturation period cannot be accelerated. Donkey cheese is therefore not an everyday cheese. It is a cheese for special moments, for a menu with friends, or as a gift for people who like to discover new things.
Frequently asked questions
How much donkey milk is in one kilogram of donkey cheese?
It takes around 25 liters of donkey milk to make one kilogram of our donkey cheese. A 50-g nugget therefore corresponds roughly to 1.25 liters of milk.
Why does donkey milk curdle worse than cow milk?
Donkey milk contains little casein. This protein forms the solid structure during cheesemaking. With less casein, the curds are softer and the yield is smaller.
How does donkey cheese taste compared to cow milk cheese?
It is mild, slightly nutty, and firm with a creamy core. It is less savory than long-matured hard cheese.
What ingredients does the donkey cheese contain?
Ingredients/allergens according to the label. You can find the information on the packaging and on the product page.
