A rare product with a moving price
A jenny gives very little milk — roughly one litre a day, over a short lactation and only when her foal is nearby. On top of that comes a technical quirk: donkey milk barely coagulates with rennet. Making cheese from it takes specific know-how and, in most recipes, a share of goat's milk to obtain a usable curd.
The consequence is direct: world output is measured in tens of kilos a year, not in tonnes. Price depends on the lactation season, the number of jennies in milk, the volume you order and shipping conditions. That is why we publish no price list: every order is quoted individually.
What we do
Sourcing in Serbia
We work with Serbian donkey milk producers and track what is genuinely available, batch by batch, week by week.
Import and customs
Veterinary paperwork, import declaration, VAT — all handled by us. The quoted price is the final price.
Cold chain
Insulated shipping, temperature checks on departure and arrival, delivery in 24 to 48 hours once a batch is confirmed.
Advice and service
Quantity, format, timing, how to present it in the dining room: we advise curious private buyers and starred kitchens alike.
Who we supply
- Restaurants, hotels, fine food shopsPlanned supply, Swiss VAT invoices, a product sheet for your menu.
- Private customers and giftsA tasting portion to give, carefully packed.
- Understanding the priceWhat moves the price of donkey cheese, and how we work it out.
- Delivery in SwitzerlandLead times, chilled packaging, coverage and collection options.
Start with the basics
- What is donkey cheese?How it is made, its texture, taste and formats.
- Pule, the most expensive cheese in the worldThe story behind the Zasavica cheese and what justifies the price.
- Donkey milkComposition, yield, and why it resists coagulation.
- Serbia and the Zasavica reserveWhere the milk comes from and who keeps the herd.