Frequently asked questions
Twelve short answers to the questions that reach us every week.
How much does donkey cheese cost?
There is no fixed price. The rate depends on the jennies' lactation, the volume available, the quantity ordered, the destination country and transport. We issue a firm quote in euros within 24 working hours, duties and VAT included.
Why is it so expensive?
A jenny gives about a litre of milk a day, and it takes roughly twenty-five litres to make a kilo of cheese. Add a herd of a few hundred animals and a technically awkward make: the scarcity is structural.
Do you deliver across the whole European Union?
Yes, to all 27 member states, and to Norway, Iceland and Liechtenstein. Allow 48 to 72 hours in transit to major cities once the batch is confirmed.
How can a dairy product cross the border at all?
Switzerland and the European Union have formed a common veterinary area since 2009. Veterinary checks between the two were abolished, and a batch already checked on entry into that area can then move within it.
Are there customs duties and VAT?
Switzerland is not in the customs union, so a shipment into the Union opens an import file. Any duties and the destination country's VAT are calculated and built into your quote before you order.
Is donkey cheese made only from donkey milk?
No. Donkey milk is low in casein and sets very poorly. Commercial cheeses are blends, with donkey milk as the larger share and goat milk supplying the structure. We always state the real composition of the batch.
What does it taste like?
A dry, crumbly paste, white to pale ivory, lactic and salty, with a length close to a matured pecorino. The animal note is discreet.
What is the real lead time for an order?
It depends on batch availability in Serbia: from a few days to several weeks. For a fixed date — a birthday, a banquet, the holidays — allow four to five weeks.
Can I order a very small quantity?
Yes. Many of our private customers order between 50 and 250 grams for a tasting or a gift.
Is it suitable for lactose-intolerant people?
No. The product contains residual lactose and milk proteins. If you have an allergy or intolerance, ask us for the full batch label before ordering.
How should it be kept?
Between 4 and 8 °C, wrapped in cheese paper, never in direct contact with cling film and never frozen. Take it out thirty to forty-five minutes before tasting.
Do you work with European restaurants?
Yes. We supply a product sheet, an availability calendar and invoicing suited to your VAT position. Never print the cheese on a menu before the batch is confirmed.