Often hailed as the land of cheese, France boasts over 1,000 officially recognized varieties, from the creamy Brie to the pungent Roquefort. Cheese here is not just food; it’s a living testament to culture, history, and pride.
But here is the surprising truth: most of France’s best cheeses cannot legally be imported into the United States.
It is not about taste or preference. It concerns regulations, public health laws, and the divide between European tradition and American food policy. If you have ever wondered why that Camembert in your local grocery store tastes different from the one you had in Paris, here is why.
The Great Cheese Wall
If you try to fly home from France with cheese in your suitcase, there is a real chance customs will take it. However, the issue is much bigger than airport security.
The U.S. Food and Drug Administration (FDA) enforces strict rules on dairy products, especially those made with raw (unpasteurized) milk. Many of the most famous French cheeses, particularly soft or fresh ones, do not meet these rules.
The FDA links raw milk to potential bacteria like Listeria and Salmonella. In contrast, Europe considers raw milk essential to traditional flavor and character.
The 60-Day Rule
The biggest restriction is that cheese made from unpasteurized milk must be aged at least 60 days before it can be sold in the U.S.
France’s most iconic cheeses, like Camembert de Normandie, Brie de Meaux, and Reblochon, are meant to be eaten young. They are aged for only 20 to 30 days to keep their soft, creamy texture, which makes them automatically banned under current U.S. law.
Even when pasteurized versions are made for export, the flavor changes. Pasteurization dulls the complexity and softens the experience.
Different Standards, Different Philosophies
The disparity between France and the U.S. extends beyond safety regulations. It reflects two distinct food philosophies.
In France, traditional cheese is made using methods passed down for generations. Local bacteria and molds are part of the art. In the U.S., the focus is on removing risk, even at the cost of flavor.
So even if a French cheese passes all EU inspections and is considered perfectly safe, the FDA might still reject it.
Smuggling, Workarounds, and Substitutes
Believe it or not, cheese smuggling exists. People have tried to bring raw milk cheese into the U.S. hidden in suitcases or vacuum-sealed packages. While it may seem funny, it is illegal and can lead to fines.
Most U.S. stores work around the rules by selling pasteurized versions of famous French cheeses. These can legally be sold but do not quite match the originals. Texture and taste are noticeably different.
Aged cheeses from France that meet the 60-day Rule, such as Roquefort and Comté, are also legal and available in select shops.
Can You Get the Real Thing?
Yes, but with limits.
If you want to enjoy real, young French cheese made with raw milk, the best way is to travel to Europe. Some specialty stores in the U.S. may carry small batches of aged raw milk cheese, but the selection is limited.
For true Camembert, Reblochon, or Mont d’Or in their original form, nothing beats tasting them where they are made.
Why It Matters
This is not just a food issue. It’s a narrative about culture, tradition, and the influence of modern regulation on the cheese industry.
France sees cheese as a living product, full of character and history. The U.S. sees it as a potential health risk that needs to be controlled. Neither side is wrong, but the results are very different.
It is not your imagination if your favorite French cheese tastes different in America. It is the law.
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