Gomez Adams

I will be in France in March and I want to bring some unpasteurized
French cheese back to the US. I would normally try to put it in my
luggage, however, I have heard that the new scanning equipment will
think that it might be an explosive. Would it be better to try to put
it in a carry-on? Anyone had any experiences with cheese and the
airlines?

Not The Karl Orff

In article ,
Gomez Adams wrote:

    > I will be in France in March and I want to bring some unpasteurized
    > French cheese back to the US. I would normally try to put it in my
    > luggage, however, I have heard that the new scanning equipment will
    > think that it might be an explosive. Would it be better to try to put
    > it in a carry-on? Anyone had any experiences with cheese and the
    > airlines?

I wouldn't. the dogs at the U.S. end of your trip will get you.

Quiltshophopper

Gomez, Carry it in your mouth and only answer customs questions with
nodding and shaking. Then let us know what accomodations the customs people
make for you in France so we can come see you during visitation hours, and
you can tell us what happened.

Don't do it. Not worth it. Eat all you can in France and carry only
memories back home.

Ken Blake

"Gomez Adams" wrote in message
news:[email protected]...

    > I will be in France in March and I want to bring some
unpasteurized
    > French cheese back to the US. I would normally try to put it
in my
    > luggage, however, I have heard that the new scanning equipment
will
    > think that it might be an explosive. Would it be better to try
to put
    > it in a carry-on? Anyone had any experiences with cheese and
the
    > airlines?


Smuggling is a crime. It's extremely foolish to ask for help
committing a crime--especially using your real E-mail address--in
a public forum.

--
Ken Blake
Please reply to the newsgroup

Jenn

In article ,
"Ken Blake" wrote:

    > "Gomez Adams" wrote in message
    > news:[email protected]...
    >
    > > I will be in France in March and I want to bring some
    > unpasteurized
    > > French cheese back to the US. I would normally try to put it
    > in my
    > > luggage, however, I have heard that the new scanning equipment
    > will
    > > think that it might be an explosive. Would it be better to try
    > to put
    > > it in a carry-on? Anyone had any experiences with cheese and
    > the
    > > airlines?
    >
    >
    > Smuggling is a crime. It's extremely foolish to ask for help
    > committing a crime--especially using your real E-mail address--in
    > a public forum.

and there are actually reasons for these laws -- the death of palm trees
in Florida results from tourists sneaking coconuts into the country from
infected areas in the Carribean -- the last big outbreak of triconosis
in the US came from sausage brought in from a farm in Germany -- hoof
and mouth disease in Canada came from scraps from food brought in from
Europe that was fed to pigs -- outbreaks of med fly in orchards in the
US have been triggered by food smuggled in by individuals

just because most foods are no risk -- doesn't mean individuals cleverly
sneaking those wonderful lemons or fabulous cheese into the country are
aware of real risks they may be creating

Dwp

Gomez Adams wrote:
    >
    > I will be in France in March and I want to bring some unpasteurized
    > French cheese back to the US. I would normally try to put it in my
    > luggage, however, I have heard that the new scanning equipment will
    > think that it might be an explosive. Would it be better to try to put
    > it in a carry-on? Anyone had any experiences with cheese and the
    > airlines?

I have brought back 5 or 6 pounds of cheese on at least 10 occassions
from Paris to the US and never had any customs issues with it. On the US
customs declaration where it asks if you are carrying any food, I always
check YES and write in "cheese"; I'm no smuggler. No official has ever
asked me anything about it. No dog has ever given me a second sniff (I
hear they're looking for meat).

Each of the two cheese shops I usually use offers vacuum packing
(emballage sous vide), which I find worthwhile, since I carry it on in
my hand luggage. Before this was available, the overhead compartment in
the plane could end up smelling a little ripe after 7 hours.

For soft cheeses like Camembert I ask for it "pas trop fait", not very
ripe, as it will mature considerably during the time it's travelling
unrefrigerated. All of it is unpasteurized.

Sharing this little feast with friends upon return is always a treat for
all, and worth the lugging around. Unfortunately, the bagettes don't
travel as well...


David

Juliana L Holm

DWP wrote:
    > I have brought back 5 or 6 pounds of cheese on at least 10 occassions
    > from Paris to the US and never had any customs issues with it. On the US
    > customs declaration where it asks if you are carrying any food, I always
    > check YES and write in "cheese"; I'm no smuggler. No official has ever
    > asked me anything about it. No dog has ever given me a second sniff (I
    > hear they're looking for meat).


USDA guidelines on what you are allowed to bring back are on the web page at:

http://www.aphis.usda.gov/travel/usdatips.html

I note that cheese is not on the accepted list.


Please note that the reason for these restrictions is that you may unknowingly \bring back unexpected diseases, particularly agricultural and livestock
diseases. This is not like skipping a customs fee, this is doing great harm
to the ecology of our continent, even though you may nnot personally see it.

I recently got back from a trip and was warned that although in the past the
USDA has been more lax, that they have recently stepped up this kind of
enforcement (in conjunction with more security) .

Don't do it. Bring back french wine.

Julie

--
Julie
**********
Check out my Traval Pages (non-commercial) at
http://www.dragonsholm.org/travel.htm

Evelynvogtgamble

Not the Karl Orff wrote:
    >
    > In article ,
    > Gomez Adams wrote:
    >
    > > I will be in France in March and I want to bring some unpasteurized
    > > French cheese back to the US. I would normally try to put it in my
    > > luggage, however, I have heard that the new scanning equipment will
    > > think that it might be an explosive. Would it be better to try to put
    > > it in a carry-on? Anyone had any experiences with cheese and the
    > > airlines?
    >
    > I wouldn't. the dogs at the U.S. end of your trip will get you.

LOL! But maybe those dogs don't LIKE French cheese! (Cats, now.... but
they're more inclined to be gourmets.)

Evelynvogtgamble

QuiltShopHopper wrote:
    >
    > Gomez, Carry it in your mouth and only answer customs questions with
    > nodding and shaking. Then let us know what accomodations the customs people
    > make for you in France so we can come see you during visitation hours, and
    > you can tell us what happened.
    >
    > Don't do it. Not worth it. Eat all you can in France and carry only
    > memories back home.

I'd opt for taking a small amount in my carry-on. If they confiscated
it, so be it - but they might be more concertned about more "important"
contraband, and let me through. (And maybe they'd let me eat it there -
that way I'd not be technically bringing it into the country.)

Evelynvogtgamble

Ken Blake wrote:
    >
    > "Gomez Adams" wrote in message
    > news:[email protected]...
    >
    > > I will be in France in March and I want to bring some
    > unpasteurized
    > > French cheese back to the US. I would normally try to put it
    > in my
    > > luggage, however, I have heard that the new scanning equipment
    > will
    > > think that it might be an explosive. Would it be better to try
    > to put
    > > it in a carry-on? Anyone had any experiences with cheese and
    > the
    > > airlines?
    >
    > Smuggling is a crime. It's extremely foolish to ask for help
    > committing a crime--especially using your real E-mail address--in
    > a public forum.

Depends upon what you call "smuggling" - I don't think the OP was
planning to bring in large quantities with the idea of selling it for a
profit (which is what true "smugglers" do). A bit of fine cheese for
personal use is hardly in the same class - more in the nature of a
souvenir. (Like Belgian chocolates, which I've never had any qualms
about taking through customs - nor has anyone ever questioned me about
them.)

    >
    > --
    > Ken Blake
    > Please reply to the newsgroup

Charles Hawtrey

On 30 Jan 2003 21:34:12 GMT, Juliana L Holm
wrote:

    >DWP wrote:
    >> I have brought back 5 or 6 pounds of cheese on at least 10 occassions
    >> from Paris to the US and never had any customs issues with it. On the US
    >> customs declaration where it asks if you are carrying any food, I always
    >> check YES and write in "cheese"; I'm no smuggler. No official has ever
    >> asked me anything about it. No dog has ever given me a second sniff (I
    >> hear they're looking for meat).
    >USDA guidelines on what you are allowed to bring back are on the web page at:
    >http://www.aphis.usda.gov/travel/usdatips.html
    >I note that cheese is not on the accepted list.

Nor is it on the proscribed list. (In fact it's a bit curious that
there's no mention at all of dairy products.) Why not just bring the
stuff back with you, declare it, and if it's considered contraband
write off the loss. Unless it's really expensive cheese, or you're
bringing a huge amount, the loss should be down in the noise level
compared with the total cost of a trip to France.


___________________________________________
Unit #02582: Endangered Old-Growth Redwood
Toothpick Artisans, LLC [TINEO-GRTALLC]
--
Frivolity is a stern taskmaster.

Tom

Gomez Adams wrote:

    > I will be in France in March and I want to bring some unpasteurized
    > French cheese back to the US. Anyone had any experiences with cheese
    > and the
    > airlines?

USDA and Customs keep chaning their mind about what cheese you can and
cannot bring in. You always used to be able to bring aged cheese in, until
the hoof & mouth disease epeidemic, and then you couldn't bring any cheese
in at all from anywhere in eruope. Now you cna again at least bring in
aged cheese - and how is the customs inspector to know if it s aged or
pasteurized? Do you expect that they actualoy can read french? I would
say it is IMPOSSIBLE to be sure of what the regulations are at the moment,
and what any particuclar customs/USDA inspector will allow you to keep.
So, buy the cheese at a shop that will vacuum pack it for you (a lot will
- there are some on the shopping street that runs north from the large
church at the west end of Les Halles). The last time I came back from
Paris - 6- months ago, I had cheese that I just declared, and was
essentially waived through without any other questions being asked. You
just have to declare it. If they want to confiscate it they will; if not,
you get to keep it.

Desmond Coughlan

le Thu, 30 Jan 2003 21:58:37 -0800, dans l'article , tom a dit ...=20

    >> I will be in France in March and I want to bring some unpasteurized
    >> French cheese back to the US. Anyone had any experiences with cheese
    >> and the
    >> airlines?

    > USDA and Customs keep chaning their mind about what cheese you can and
    > cannot bring in. You always used to be able to bring aged cheese in, un=
til
    > the hoof & mouth disease epeidemic, and then you couldn't bring any che=
ese
    > in at all from anywhere in eruope. Now you cna again at least bring in
    > aged cheese - and how is the customs inspector to know if it s aged or
    > pasteurized? Do you expect that they actualoy can read french?=20=20=20

Not much difference between 'pasteurised' (or '-ized'), and 'pasteuris=E9=
'.

--=20
Desmond Coughlan=20
desmond @ zeouane.org
http: // www . zeouane . org

Magda

On Thu, 30 Jan 2003 21:58:37 -0800, in rec.travel.europe, tom
arranged some electrons, so they looked like this :


... USDA and Customs keep chaning their mind about what cheese you can and
... cannot bring in. You always used to be able to bring aged cheese in, until
... the hoof & mouth disease epeidemic, and then you couldn't bring any cheese
... in at all from anywhere in eruope. Now you cna again at least bring in
... aged cheese - and how is the customs inspector to know if it s aged or
... pasteurized? Do you expect that they actualoy can read french? I would
... say it is IMPOSSIBLE to be sure of what the regulations are at the moment,
... and what any particuclar customs/USDA inspector will allow you to keep.
... So, buy the cheese at a shop that will vacuum pack it for you (a lot will
... - there are some on the shopping street that runs north from the large
... church at the west end of Les Halles). The last time I came back from
... Paris - 6- months ago, I had cheese that I just declared, and was
... essentially waived through without any other questions being asked. You
... just have to declare it. If they want to confiscate it they will; if not,
... you get to keep it.

I wouldn't expect them to understand "lait cru", but "pasteurisé" must be dead easy...
even for Americans.

Jens Arne Maennig

Gomez Adams wrote:

    > I will be in France in March and I want to bring some unpasteurized
    > French cheese back to the US.

Why not just order and have it send home?
http://www.cheese-online.com/

Jens