I am going to go back to the US for a visit and I would like to bring back the gift of French Cheese. You have been so kind as to give me your opinions as to what to try and where to get it. Now I am curious about your experiences with traveling with it. The US customs site is a little vague stating " Hard cured cheese such as parmesan or cheddar are generally admissible, soft cheeses such as brie and soft curd cheese and cheese in water (ricotta, feta, etc.) are not." Have you had any experience with the "generally" aspect? How should I best pack it? Are there some types that travel better than others? I head that some fromagiers will vacuum pack permissible cheeses. My best friend in the world is having a cheese tasting party on the day I get back and I would love to bring something good. Any suggestions? Thanks in advance!