There's no polite way to put it: Cheese is rotting milk. Rotting milk that tastes great, but rotting milk.
So why are some cheeses dramatically more expensive than others?
Forget the difference between a Sudtirolean Bergkaese and a Berthot Epoisses — that involves questions of tariffs and transportation and currency conversion. What about two cheeses that come from the exact same farm?
We spoke to Allison Hooper, who with her business partner Bob Reese owns and runs Vermont Creamery, which makes a series of cow and goat cheese sold in Whole Foods, Trader Joe's and other large retailers. With such a large operation, we figured she'd have a clear understanding of how and why cheese prices vary so much.
To read the rest of the story, please go to: Bloomberg Businessweek