The Most Expensive Cheese In America Is Not In New York

New York often sets the tone for luxury food culture in America, but when it comes to the most expensive cheese, the honor goes elsewhere.

In a quiet part of Oregon, one cheese has captured national attention, not with flash, but with craftsmanship. At $80 per pound, it is not only one of the most talked about cheeses in the country, but it is also reshaping what Americans expect from artisanal dairy.

It Comes from a Tiny Oregon Creamery

River’s Edge Chèvre, a small operation in Logsden, Oregon, produces the cheese that holds this top spot. Nestled in a forested corner of the Pacific Northwest, the creamery is known for quality over quantity. Its cheeses are handcrafted in small batches with milk from local goats.

The Cheese is Called Up in Smoke

The name fits the process. Up in Smoke is a soft goat cheese that is lightly smoked using alder and hickory. Before packaging, each round is wrapped in locally gathered maple leaves that have been misted with bourbon. The result is a complex, earthy flavor that goes beyond what most shoppers expect from goat cheese.

It Costs Around $80 a Pound

While the size of each cheese sold is small, typically just a few ounces, the price per pound is what turns heads. At roughly $80, it far surpasses even many imported French or Italian cheeses. For food lovers, the high cost reflects both the ingredients and the precision involved in making it.

The Flavor has National Chefs Taking Notice

Up in Smoke is not just a local favorite. It has caught the attention of chefs around the country who use it in tasting menus and cheese boards. Its flavor combines tangy goat cheese with a savory, smoky depth that works well with wine, fruit, or even grilled meats.

It is Only Available Seasonally

One reason for the high price is its limited availability. The cheese is seasonal, often appearing in fall or early winter, when the maple leaves used in wrapping are at their peak. That seasonal rarity makes it even more sought after, both in restaurants and at gourmet counters.

It Reflects Oregon’s Approach to Food Craft

Oregon has become known for its local, sustainable approach to food production. Up in Smoke is a prime example of that ethos. It is rooted in tradition, but the methods used reflect an experimental, quality driven mindset that defines much of the Pacific Northwest food scene.

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It Outsells Luxury Imports in Some Stores

In select gourmet markets, Up in Smoke outsells French and Italian cheeses with similar price tags. Shoppers say they are drawn to the story behind it, as well as its standout flavor. It proves that domestic cheese can compete with, and even exceed, imported luxury options.

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Luxury in food no longer has to come from overseas or from big city dining rooms. A handcrafted goat cheese from Oregon now holds the title of America’s most expensive, earning its place through flavor, care, and a sense of place. It is not just about price, it is about pride.

Disclaimer: This list is solely the author’s opinion based on research and publicly available information.

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