World's most expensive cheese sets record at ₹36 lakh, here's what makes it special
Yes, you read that right. The world's most expensive cheese, a 2.3 kg piece of cave-aged Cabrales, went under the hammer for over ₹36 lakh at an auction in Asturias, Spain, setting a fresh Guinness World Record.
So what makes this cheese worth its weight in gold? For starters, Cabrales is no ordinary cheese. It is a strong blue cheese made from cow's milk and aged high in the Picos de Europa mountains. But not just anywhere in the mountains — this one was matured inside the Los Mazos cave, nearly 5,000 feet above sea level.
The special mix of cool air and steady humidity in the cave gives the cheese its bold flavour and signature green-blue veins that blue cheese fans adore.
It was crafted by the Ángel Díaz Herrero cheese factory, a family-run setup known for staying true to old-school methods. The block was aged for ten months before being entered into the annual Cabrales cheese competition, a highly respected event where the region's best cheeses are put to the test.
by Taboola
by Taboola
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A panel of expert tasters sampled entries from fifteen producers before selecting this one as the winner.
The auction was full of excitement, with well-known bidders from across Spain trying to take home the prized block. It finally went to Iván Suárez, owner of the restaurant El Llagar de Colloto, who has now taken the top bid for five years in a row. For him, it is not just about prestige. It is about honouring local tradition and celebrating fine artisanal food.
What makes Cabrales even more special is how it is made. Raw milk is mixed by hand, wrapped in natural cloth, and carried up to caves where it slowly matures. The cheese soaks in the unique qualities of the cave, including the air, the rocks, and the natural microbes, developing a rich, creamy, and complex taste that sets it apart from anything store-bought.
Beyond the headlines and the record price, Cabrales is a reminder of real craftsmanship.
In a world that moves quickly and prefers mass production, this cheese shows the value of time, care, and tradition. It is rich in calcium, full of flavour, and like many fermented foods, can also help with digestion and gut health when eaten in small amounts.
And if this story has sparked your curiosity about artisanal cheese but not the price tag, you still have options. India now has a growing number of homegrown cheesemakers who focus on quality over quantity. Or better yet, you can make your own. All you need is full-fat milk, lemon juice or vinegar, and a little patience to make soft, fresh paneer. If you want to try something more advanced, use rennet to make homemade mozzarella or ricotta.
It may not break records, but it will definitely be the star of your next meal.
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