Why is Swiss cheese so much more expensive than other kinds of cheese?

[Dr_Paprika]

I looked in my fridge.

I have a nice piece of Wensleydale at $26.45 per kg, some Canadian cheddar at $13 per kg, and a piece of Swiss cheese at $7825 per kg.

Actually, I have no Swiss cheese. But it costs about $18 per kg here.

[woolly]

*Originally posted by kambuckta *
Down here, a decent Swiss/Emmenthal costs around $18-20 per kg (about $9-10 lb) while the more ‘exotic’ cheeses like camemberts and blues can be around $40-$50 kg. And funnily enough, it is more likely to be our local cheeses that are the most expensive.

Kam is correct, but she’s also talking in Aus dollars (1 AUD=0.55-0.6 USD). The differential isn’t that significant.

[Ukulele_Ike]

*Originally posted by Lizard *
**I live in north-central Ohio, and virtually all cheese sold around here was made within an two-hour drive. Ohio has a pretty healthy dairy industry. **

Drool. What I wouldn’t give for a nice big hunk of Holmes County Swiss cheese.

[samarm]

Originally posted by Dr Paprika
and a piece of Swiss cheese at $7825 per kg.

Does that come with a widescreen plasma TV?

[Wendell_Wagner]

I just checked in my supermarket, and it appears that I underestimated the cost of cheese. Most of it is $6 to $14 per pound.

[gouda]

I don’t think I’ve ever seen Swiss for more than $10/pound, whereas it’s easy to find cheddars and goudas and bleu for over $20/pound.

Mmmmmmm. Gouda!!

[Eats_Crayons]

*Originally posted by kambuckta *
**Geez, you guys have it so easy. Down here, a decent Swiss/Emmenthal costs around $18-20 per kg (about $9-10 lb) while the more ‘exotic’ cheeses like camemberts and blues can be around $40-$50 kg. And funnily enough, it is more likely to be our local cheeses that are the most expensive. **

< hijack >
I’ve noticed the same with some wines too. There are a few Aussie wines that are cheaper to buy anywhere but in Oz (but the realy best stuff doesn’t leave the country anyway – like a best kept secret.)
< /hijack >

[handy]

I noticed the more stinkier cheese is the more it costs, thus American cheese or Monterey Jack, which has a nice light smell is cheaper.

[Wendell_Wagner]

That’s probably because a stinky cheese has been aged longer.

[Cheesesteak]

On the point of aging, aged cheeses are often much drier than non aged cheeses. The same amount of initial product becomes lesser in weight because of the lost moisture. This also contributes to a higher price per pound, since you’re not buying as much water weight.

[Lizard]

*Originally posted by Ukulele Ike *
**Drool. What I wouldn’t give for a nice big hunk of Holmes County Swiss cheese. **

No kidding? I was raised on the stuff. (Bein’ a native and all. . . .)

[leafrog]

Another state motto for Wisconsin:
Come Smell Our Dairy Air

Sorry, but Wisconsin cheese has nothing on a good Tillamook Aged White Cheddar from the Oregon coast. Costs about $11 for a two pound brick, but is oh so very worth it.

[Tuckerfan]

There was a story on NPR about this, and it basically boils down to the fact that it’s a royal biatch to slice swiss cheese with automated equipment because of the holes in the cheese. Naturally, instead of trying to develop a better slicing machine, the cheese producers are looking for a way to reduce the amount of holes in swiss cheese to cut costs. :eek: