CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
Problems - Questions - Problems - Questions?
»
Raw cheese selection
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: Raw cheese selection (Read 915 times)
Gregore
Old Cheese
Location: Santa Barbara
Posts: 993
Cheeses: 43
Default personal text
Raw cheese selection
«
on:
January 03, 2015, 10:38:55 PM »
My wife is in Switzerland and is bringing back raw milk cheese aged less than 60 days, this is my list so far , any thing that needs to be on it for future understanding of making cheeses?
Reblochon, langres, espoisses , Camembert , Brie
Thanks
Logged
Sailor Con Queso
Guest
Re: Raw cheese selection
«
Reply #1 on:
January 04, 2015, 01:57:17 AM »
Raw milk cheeses aged less than 60 days are illegal in the USA. Don't be surprised if they don't make it thru customs.
Logged
Gregore
Old Cheese
Location: Santa Barbara
Posts: 993
Cheeses: 43
Default personal text
Re: Raw cheese selection
«
Reply #2 on:
January 04, 2015, 06:05:24 AM »
I checked on the customs web site no wordage about raw milk cheeses not being allowed for personal use.
Logged
SOSEATTLE
Guest
Re: Raw cheese selection
«
Reply #3 on:
January 05, 2015, 02:16:33 AM »
Based on U.S. Customs website, cheese for personal use may be permitted depending on the type. All food products must be declared.
https://help.cbp.gov/app/answers/detail/a_id/82/~/travelers-bringing-food-into-the-u.s.-for-personal-use
Susan
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
Problems - Questions - Problems - Questions?
»
Raw cheese selection