How to Bring Cheese Home from France

For as long as I can remember, bringing cheese home from France has been a cherished ritual of my travels. Somewhere between my final visit to the market and prepping my suitcase for the return voyage, I carefully select a few wedges of my favorite flavors to take across the Atlantic. Over the years, I’ve carried everything from nutty Comté to perfectly ripe Reblochon—each one chosen with intention, each one a small extension of my time in France.

Despite what you might expect, I’ve never had an issue.

Not at customs, not in transit, not even with the occasional boldly aromatic selection. With a bit of knowledge, a few simple precautions, and the kindness of a good fromager who is willing to vacuum seal, the process has always been smooth. In fact, it has become something I look forward to and a final, delicious ritual.

So if you’ve ever hesitated at the cheese counter, wondering whether it’s worth the trouble to bring a taste of France home, let me assure you that it is and it’s far easier than you might think. In fact, on my latest journey, I even added a loaf of bread and a pound of butter to my selection.

Here’s what I’ve learned over the years:

Choose Cheeses That Travel Well

While I’ve successfully brought home a range of cheeses, I’ve learned that some travel better than others. Hard and semi-hard cheeses hold up beautifully, while softer varieties require a bit more care. That said, don’t be afraid to bring something special—just make sure it’s protected from being squished in your suitcase.

I’ve also learned that cheese is heavy—all the more reason to select wisely. If you’re concerned about the weight of your bags, you may want to select only one or two wedges to ensure you remain within airline weight limits.

Ask for “Sous Vide” Packaging

This is perhaps the most important step. At the fromagerie, always ask:

Pourriez-vous le mettre sous vide, s’il vous plaît?

Most cheese mongers are happy to vacuum seal your selections. This not only keeps your suitcase fresh (and your fellow travelers happy), but also helps preserve the cheese during transit.

Pack Thoughtfully

I always tuck my cheese into my checked bag—carefully cushioned between layers of clothing.

U.S. Customs Rules for Bringing Cheese into the United States

This is non-negotiable—and fortunately nothing to worry about. I always declare my cheese at customs, and it has never been an issue. The key is simply to be transparent. Most cheeses are allowed into the United States, especially pasteurized varieties and those without meat.

Time It Right

I make my cheese purchases toward the end of my trip, usually within a day or two of departure. It ensures everything is at its best when I arrive home and prolongs that lovely feeling of being “just back from France.”

The Joy of Bringing Cheese Home from France

Perhaps the best part comes after you’ve returned.

Unpacking your suitcase and rediscovering those carefully chosen wedges feels a bit like opening a series of edible souvenirs. Each one carries with it a memory—a market stall, a conversation, a perfect afternoon. And when shared with friends and family, those cheeses become something more than just food; they become a way of telling the story of your trip.

There is a quiet pleasure in setting out a small cheese board, pouring a glass of wine, and inviting others to taste what you’ve experienced. In that moment, you’re not just home—you’re extending the journey, savoring it a little longer, and bringing a bit of France into everyday life.

For me, it’s one of the simplest—and most meaningful—ways to keep the spirit of travel alive.

Bon retour!