I've made many posts of the years about the ease of bringing back cheese from France. I did it again last week.
Until a few years ago, I often did not bother with vacuum packing. Then my favorite fromager (Alléosse) got their own machine. On the theory that it was better for traveling, plus the myth that Customs might someday care, I started having it vacuum packed.
This was the latest I've flown from Paris. Some of my regular cheeses were not available, including the Cabri Ariégois. That's the chèvre that looks like a Mont d'Or. Instead, I brought back two whole (little) Petit Fiancé des Pyrénées. If you know this cheese, or look at a photo, it's like a small reblochon with some nice, airy holes in it. See http://www.lefromage.fr/fr/component/...
But after vacuum packing, they lost all the holes and about 20% of the thickness.
Texture is less creamy but taste is the same. Oh, well.
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