There are many delicious French cheeses that may tantalize the taste buds of Americans, but when is the best time to import them? The answer to this question depends on knowing when these cheeses are available and following any legal restrictions.
French cheese is well-known for its unique and delicate flavors, but being able to purchase French cheeses in the United States is not as straightforward as it is in France. Before thinking about importing any French cheese into the US, it is important to be aware of the FDA regulations that forbid the importation of certain French cheeses such as Roquefort, Morbier, and Tomme de Savoie, unless the producing establishments are fully licensed.
In addition to the FDA regulations, the availability of certain French cheeses can also be an important factor in determining the best time to buy them. In France, the most popular varieties of cheese are typically produced in the months of May and June, with some even being available in July and August. In the United States, these same varieties are typically available year-round from specialty cheese shops and some supermarkets. Certain types of French cheeses, such as Brie de Meaux and certain styles of Camembert, may even be available at local farmers markets.
Finally, it is also important to keep in mind that different regions of France are known for producing different types of cheese. For example, the central region of Normandy is known for its full-flavor cheeses, such as Camembert de Normandie, while the mountainous region of Savoy is known for its tangy, semi-soft cheese such as Tomme de Savoie. Knowing the production season and region for a specific type of cheese can help in choosing the best time for Americans to import it.
Overall, American cheese-lovers should make sure to check the regulations and availability of French cheese before making any importations. Doing so will ensure that they get the best and freshest cheese, and it can also provide a great opportunity for anyone interested in experiencing the authentic flavors of the French cheese-making tradition.