Why Some Cheeses Are More Expensive Than Others, According To An Expert

Larger cheese producers have some advantages when it comes to price, primarily due to large-scale production. Automated and mechanical production and operations typically equate to higher efficiency and higher volumes of cheese. Unlike smaller regional operations or artisan cheesemakers working on family-owned farms, the large commercial operators buy milk in bulk from multiple dairy farms, making it less costly but with a potential for lower quality due to things like inferior animal feed.

The pooling of milk from congregated sources also requires pasteurization to make the cheeses standardized, according to Matthew Rose. “All of these measures that are taken to insure a product that is less costly will also inherently limit its value from a sensory perspective,” he notes. With all the factors together, from lower feed and milk quality, to faster-acting cultures and additives to maximize yield, “the end product will invariably suffer in terms of flavor, texture, nutritional value and ultimately, potential value.”

Yes, the larger brand-name cheeses will come at more affordable prices, but they arguably lose quality and authenticity along the way. Most supermarkets have separate sections for mainstream commercial cheeses and handmade artisanal ones. You’ll almost certainly see exponentially higher price tags in the devoted high-end cheese displays, which also showcase many European cheeses having the same high quality and taste as American handmade brands. But there’s a significant difference in how European cheeses are produced, which explains how they’re typically priced lower than their American artisanal counterparts.