Christian Zimmermann writes
I am sorry to rely so much on you for this episode, knowing your busy schedule. If there is anything you cherish from Paris, I will be more than happy to bring it!
Let me suggest a Vachrin Mont d'Or from Vacroux, rue Daguerre, near Denfer-Rocheraud. He may not fancy it now, but he surely will after he has eaten it. If you place some next to nebka, the smell may even fix the disk. Cheers, Thomas Krichel http://openlib.org/home/krichel RePEc:per:1965-06-05:thomas_krichel phone: +7 383 330 6813 skype: thomaskrichel
Swiss Vacherin Mt d'Or are much better, but unfortunately import restricted. French ones possibly as well. I remember seeing them for $80 a box in Montreal... These cheeses are an acquired taste, though. Not sure Tim is into that. On Tue, 22 Jan 2008, Thomas Krichel wrote:
Christian Zimmermann writes
I am sorry to rely so much on you for this episode, knowing your busy schedule. If there is anything you cherish from Paris, I will be more than happy to bring it!
Let me suggest a Vachrin Mont d'Or from Vacroux, rue Daguerre, near Denfer-Rocheraud. He may not fancy it now, but he surely will after he has eaten it. If you place some next to nebka, the smell may even fix the disk.
Cheers,
Thomas Krichel http://openlib.org/home/krichel RePEc:per:1965-06-05:thomas_krichel phone: +7 383 330 6813 skype: thomaskrichel
Christian Zimmermann writes
Swiss Vacherin Mt d'Or are much better, but unfortunately import restricted. French ones possibly as well.
I have never had a problem. At the border, you go through agricultural inspection. There you say you have cheese. If they ask you if it soft or hard you say "normal". But careful: Don't put it in your handluggage. I had mine confiscated in Geneva as a liquid, and had to check it in, using a little bag that I happened to have with me.
I remember seeing them for $80 a box in Montreal...
The one that I bought at Vacroux's in the winter was better than any that I bought in Geneva.
These cheeses are an acquired taste, though. Not sure Tim is into that.
Worth a try. Cheers, Thomas Krichel http://openlib.org/home/krichel RePEc:per:1965-06-05:thomas_krichel phone: +7 383 330 6813 skype: thomaskrichel
participants (2)
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Christian Zimmermann -
Thomas Krichel