One of the joys of travel is discovering new cheeses — but then comes the big question: what do you do with it? Eat it now? Save it for later in your trip? Bring it all the way home? Each choice comes with its own challenges, especially when you’re hopping between cities or crossing borders.
Here’s what I’ve learned about traveling with cheese.
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1. Eat It Now
This is the easiest option. If you’re going to enjoy your cheese in the next day or two, no need to stress about long-term storage.
- Ask the cheesemonger: How ripe is it? Should I eat it today, or will it hold for a couple more days?
- Soft cheeses (Brie, Camembert, goat cheese) are best eaten right away. They’re delicate and don’t travel well.
- Tip: Pair with a baguette or some fruit, and you’ve got an instant picnic.
2. Eat It During the Trip
If you plan to nibble on your cheese throughout your travels, you’ll need to think about refrigeration.
- Hotel mini-fridge? Jackpot. If your room has one, problem solved.
- Ask politely. Some hotels will store your cheese in their kitchen fridge if you explain.
- Ice on the road. In Amsterdam, I once scoured the neighborhood for a bag of ice like you’d find at a U.S. gas station — no luck. I finally asked at the hotel, and they brought me ice from the kitchen. Lesson: always ask.
- Market packaging. Many cheeses sold at markets are already sealed for short-term freshness, so they’ll last a few days even without a fridge, depending on the style.
- The Window Sill. When traveling in December through Switzerland and France I ended up putting my purchases outside on the window ledge. I was in a second story room and made sure that it was secure on the ledge. But if you try this be careful! When I got back to the room, after a day of sightseeing, I found the ledge empty. Housekeeping had tossed my cache of dairy goodness. I inquired at the desk, but it was too late. Some seasoned travelers I had dinner with that night told me they use the window sill method, but usually put the DO NOT DISTURB sign on their door if they are only staying a few days. I assume a short note attached to the package would also work. I also used this method successfully in Paris in February.
3. Bring It Home
This is where planning matters most.
- Vacuum sealing. Larger shops almost always offer this, either free or for a small fee. Even smaller market sellers often sell cheese pre-sealed. This keeps it fresher and safer to transport.
- Timing matters. Try to pick up your “souvenir cheeses” on your last day. I often tell the cheesemonger: “I’m shopping now, but I’ll be back on [date] before I leave for home.” That way, I can make a quick stop before heading to the airport.
- Customs. In the U.S., rules vary, but in my experience:
- Avoid runny cheeses (they don’t travel well anyway).
- Stick to pasteurized options.
- Declare food on the customs form — I always say “cheese” (or “chocolate and cheese” if I’ve picked up gifts), and no one has ever blinked.
4. How to Pack It for the Flight
- Checked vs. carry-on? I’ve always checked mine, even when traveling with only a carry-on bag. Why?
- I’ve brought back as much as 12 pounds of cheese (carry-on couldn’t handle it).
- The airplane’s cargo hold is naturally cold, which means free refrigeration.
- Carry-on possibility: If you’re only carrying a small amount, sealed and packed well, you might bring it onboard. But remember, security can be picky about soft, spreadable cheeses (they sometimes treat them like liquids).
Final Thoughts
Traveling with cheese is absolutely worth the effort. Whether you eat it in a park the same day, savor it through your trip, or haul a dozen wax-sealed wedges home, the key is planning ahead. Ask the cheesemonger for advice, plan for refrigeration when needed, and don’t be afraid to politely ask hotels for help.
Because few things compare to sitting back at home, unwrapping a wheel of cheese you carried across the ocean, and being transported right back to that market or shop.
💡 Pro Tip: Pick up a copy of my tip sheet for traveling with cheese before you set off.
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