I plan on bringing butter and cheese from Paris to the U.S. in May, but could use some advice. I did the same thing two years ago with much success. The butter and cheese were shrinkwrapped at the stores. The butter was frozen by the hotel the night before we left and the cheese was chilled. They were packed in an insulated bag with an icepack.
For the butter, I chose Bordier Demi-Sel from La Grande Epicerie in the 7th.
Knowing nothing much about French cheese, I randomly chose several pieces recommended by a staffer at Fromagerie Quatrehomme. https://www.quatrehomme.fr/en
About the butter, should I stick with Bordier? I want to get something you can’t get here in the U.S. I thought it was excellent but open to trying others as well.
As for the cheese. This time around I was thinking of maybe getting some Comté and perhaps a few others semi-hard/hardish, maybe one softish Brie? What do you suggest? Nothing stinky or super soft like Roquefort. The cheese is not for me, but for my daughter and she said get whatever I want, surprise her. Thanks!
Butter and Cheese from 2019 trip to Paris:
