Bringing back cheese
 

Every time we've gone to Aruba we like to bring back an 8 lb. wheel of gouda cheese. We've put it in our cooler and have had no problem. What do we do now with the airline restrictions? Do they even still sell it at the airport? Even without ice, is cheese allowed? Help! We leave soon.

There's no restrictions on food unless it falls into the category of a liquid or gel. I don't believe gooda cheese is a gel or liquid. you can find a list of prohibited items on the TSA website:

http://www.tsa.gov/index.shtm

Thanks A Traveller.

I guess knowing that it's not restricted, I'm wondering if it'll make the 6 + hour trip home without chilling. I think putting it in checked luggage it would get frozen in transit. Not well versed in this stuff.

I doubt the chees would "get frozen" in your checked luggage. The cargo holds in modern jets are pressurized and are kept at relatively the same temperatures as the passenger cabins - at most they are only a few degrees cooler.

Aren't dairy products prohibited? I mean, not by airport security, but by US Customs?

Not Customs, but you should check the Food and Drug Admnistration or Agriculture.

RL

I just had a jar of Cheese dip taking from my carry on bag coming back from Vieques...not sure if this would apply to Gouda cheese.

Christie

I've certainly known a lot of people who have snuck a little cheese back from, say, France, but always without declaring it, and always with the impression that the FDA didn't allow it. If there is such a rule, however, I'm not sure how strictly it's enforced. I think it's meant to discourage people from smuggling in tons of dangerous cut-rate Listeria-contaminated cheese and selling it in the open marketplace, rather than bringing back a few high-end morsels for one's personal enjoyment.

For what it's worth, I once had a wonderful Camembert that came back in some checked luggage, and was none the worse for wear. And that's a soft cheese -- if the gouda is aged, as I like mine, I'm sure it would travel just fine.

I have often brought back gouda (whole wheels and quarter wheels) in both my carry on and checked baggage, to the tune of a 12+ hour day of travel. I've never had a problem with the cheese going bad or being frozen, whether it was checked or not. It's always been fine when I've arrived and I then referigerated it.

I haven't attempted to bring any back in my carry on since the recent restrictions, however. I was afraid the consistency would present a problem at security.

98% of Gouda production is made with pasteurised milk.
Restrictions should be less strict compared with a "raw milk" St Marcellin or Brie for instance...

Just got back from Italy and carried several pieces of Parmigiano Reggiano on the plane and had no problems with Customs in Philly-or with the freshness after a 9 hour flight.

I think I read in one of Rick Steve’s books, as long as it’s still wrapped in the sealed plastic- you should be fine, (which I guess why food at the airport gift shops in Rome were wrapped in the vacuum sealed plastic)

I purchased all my carry on food, after passing through security.
I think the key for you will be whether they sell it gate-side at the airport in Aruba- it would make sense that they would- if that’s the case, mostly likely it will be duty free as well.

I've brought back a brie or two from France. Once in checked luggage and once accidentally forgot I had it in the back of the stroller. Oops. Customs didn't mind or didn't notice. Anyway, the cheese was fine and still delicious 9 or 10 hours later when we got home.

Thank you all. I think I'll bring the wheel back in my cooler as usual. I will put the whole cooler in the fridge the night before to get it chilled. Of course, with the hot weather in Aruba, the cooler will be warm by the time we get to the airport. Oh well....it's worth a try.