Bringing or shipping cheese back to USA

Old Sep 8th, 2006, 03:57 PM
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Bringing or shipping cheese back to USA

I am hoping to buy some cheese for a friend of mine when I'm in Italy. Does anyone know if it is convenient to ship it back to the US? I am worried that if I fly back with it (if possible) that the flight time (plus connection) will not keep the cheese in good temperature conditions. Any suggestions on how I can send it back here?
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Old Sep 8th, 2006, 04:27 PM
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The most secure way is to bring the cheese with you. A parcel mailed from the Italian Post will arrive when it arrives. Sure, some will say that they got theirs in a week, but some of us have not been so lucky.

But the most important thing is that you bring home only cured cheese. Anything with live bacteria is prohibited entry to the USA. (Maybe the Italians got that rule inserted to prevent real gorgonzola, heaven on earth, from being spirited away to the USA.) You must declare all food items when you return. That is no problem if your cheeses are OK by the US Customs Service. Read the Customs brochure "Know Before You Go" before you go.

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Old Sep 8th, 2006, 04:44 PM
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Thanks. I was asked to buy provolone cheese. (I'm not too familar with details on cheese.) Is provolone cured? I don't believe it has molds like blue cheese, so would it be okay for customs?
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Old Sep 8th, 2006, 06:27 PM
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From France-many times-have cheese "shrink wrapped" and no problem
Sandper
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Old Sep 9th, 2006, 07:58 AM
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Hi ann,

Have your cheese vacuum packed and bring it in your carryon.

>I was asked to buy provolone cheese. <

There are many provolones, from young to old. Ask your friend to be more specific.

I would bring back Reggiano Parmiggiano.

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Old Sep 9th, 2006, 09:15 AM
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I brought back reggiano and had it shrink wrapped and brought it on board...was delish! Best cheese in the world IMO.
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Old Sep 9th, 2006, 03:05 PM
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I always bring cheeses of all types home with me. However, depending on where you live in the US, the savings may not be that great. I can buy good, aged Reg.Parm in NYC for $11.99 a pound, not much more than I would pay in Italy. It will be worth your while, certainly, if you do not live in an area where imported cheeses are readily available. Do ask your friend to be more specific..provolone, as noted, Reggiano, and other cheeses come in many qualities and many levels of ageing. My store in NY stocks about 6 varieties of Reggiano, for example. You can carry it with you with no worries...provolone is not a delicate, runny cheese.
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Old Sep 9th, 2006, 03:15 PM
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You can bring back "hard" cheeses easy peasy. It's the soft raw milk ones that will trip you up.

Parmesan, no problem.
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