Travel With Cheese: Keep It Fresh

Embark on a Culinary Adventure: Traveling with Cheese

Imagine strolling through a bustling European market, the air filled with the rich aroma of aged cheeses, the vibrant colors of fresh produce, and the sound of laughter echoing around you. You spot a beautiful wedge of Comté, its nutty scent calling your name. As a cheese lover, you can’t resist the urge to bring a piece of that experience back home. But how do you ensure that your beloved cheese remains fresh during your travels? This guide will take you through the essential steps to travel with cheese like a pro, ensuring that your culinary treasures arrive home in perfect condition.

Understanding the Cheese Journey

Traveling with cheese is not just about bringing a delicious wedge back home; it’s about preserving a moment, a taste, and a memory. The Bon Appétit article offers invaluable insights into the world of cheese travel, emphasizing the importance of choosing the right types of cheese, packing them correctly, and adhering to customs regulations. With the expertise of Certified Cheese Professional Anaïs Saint-André Loughran, we’ll explore the dos and don’ts of cheese travel, ensuring that your next adventure is both flavorful and compliant.

Legal Considerations: Know Before You Go

Before you pack your cheese, it’s crucial to understand the legalities involved. You can bring cheese back to the United States, provided it doesn’t contain meat and isn’t classified as “pourable,” like ricotta. U.S. Customs & Border Protection (CBP) allows most cheeses, but everything must be declared upon arrival. Failing to do so could result in fines or confiscation. Always check the CBP’s prohibited and restricted items list before packing your cheese treasures.

Choosing the Right Cheese: What to Bring and What to Leave

When it comes to selecting cheese for your journey, the type of cheese matters significantly. Here’s a breakdown of what to avoid and what to embrace:

What to Avoid:

• Soft Cheeses: Leave behind soft or fresh cheeses like young goat cheese or any raw milk cheese aged under 60 days. These cheeses are highly perishable and can undergo significant quality changes during transport.

What to Bring:

• Hard and Semi-Hard Cheeses: Opt for long-aged cheeses such as Comté, Parmesan, or aged Gruyère. These varieties handle travel better and maintain their quality over time.

Packing and Transport Tips: Ensuring Freshness

Now that you’ve selected your cheese, it’s time to pack it properly. Here are some expert tips to keep your cheese fresh during travel:

1. Ask About Vacuum-Sealing: Many European cheese shops may not automatically vacuum seal cheese, especially smaller boutiques. However, don’t hesitate to ask; vacuum sealing extends freshness, controls odor, and prevents leakage.
2. Original Wrapping Is Fine: If vacuum sealing isn’t an option, most hard cheeses wrapped in leakproof cheese paper travel well in their original packaging.
3. Check Your Bag: Instead of carrying cheese in your hand luggage, place it in your checked baggage. The cargo hold is typically colder and more stable than the cabin environment.
4. Don’t Freeze the Cheese: Freezing specialty cheese is a big no-no. It destroys the texture and flavor profiles developed through artisanal aging. Simply refrigerate upon arrival and aim to consume within a few days.

What to Expect: Embracing the Cheese Moment

Upon unpacking your cheese, you might notice it appears greasy or “sweating.” Don’t worry; this is just the loss of a bit of butterfat during travel and won’t significantly impact taste or texture. Remember, some cheeses are meant to be experienced in the moment. Factors like local water, cow feed, air humidity, and climate contribute to the unique flavor of cheese. If you can’t bring it home, savor the memory. Write down the cheese name, flavor notes, and how it made you feel. Your local cheesemonger might suggest something similar to enjoy back home.

Practical Do’s and Don’ts: Quick Reference

DOs:

• Declare all food items at customs.
• Choose hard, aged cheeses.
• Ask for vacuum sealing at the cheese shop.
• Store cheese in your checked luggage.
• Refrigerate cheese upon arrival.
• Eat it within a few days.

DON’Ts:

• Don’t attempt to bring back pourable dairy or cheese with meat.
• Don’t check undeclared items.
• Don’t pack soft or raw-milk cheeses under 60 days old.
• Don’t freeze your cheese.

Culinary Takeaway: Savoring the Experience

Traveling with cheese is about more than just bringing a wedge back home; it’s about prolonging a remarkable food experience. With the right knowledge and respect for the product, your next vacation can end with one more delicious slice of memory. Whether you manage to bring it back or not, the experience of tasting cheese in its place of origin is part of the joy of travel. Let that memory inspire your cooking and curiosity, even back at home.

Conclusion: Your Cheese Adventure Awaits

Now that you’re equipped with the knowledge to travel with cheese, it’s time to embark on your culinary adventure. Whether you’re exploring the markets of France or Italy, remember to savor each moment and the unique flavors that come with it. Happy travels, and may your cheese journey be filled with delightful discoveries!