How best to bring cheese/meat from France to the UK on AF?
Mar 19, 2012, 1:07 am
#2
Join Date: Feb 2009
Location: Switzerland
Programs: AY Plat (OWE), Bonvoy Gold, ALL Silver
Posts: 3,038
Hi Feggy and welcome to the bizarre and wonderful world of FT 
If you want to bring meat products try and get it vacuum packed and place it in your checked baggage. The temperature in the hold is usually cold enough to keep it going for a good long time. I did this all the time when brining (the best in the world) meat from Ireland to France when I lived on the emerald Isle.
If you can get the these vacuum packed as well you're golden. I do this when I bring cheese from Switzerland to Scandinavia and works a treat every time. Also, I pack this in the checked baggage.
No need to declare farm produce as long as it is EU stamped and/or you can show that EU tax has been paid should it come from abroad.
Hope this helps
If you want to bring meat products try and get it vacuum packed and place it in your checked baggage. The temperature in the hold is usually cold enough to keep it going for a good long time. I did this all the time when brining (the best in the world) meat from Ireland to France when I lived on the emerald Isle.
If you can get the these vacuum packed as well you're golden. I do this when I bring cheese from Switzerland to Scandinavia and works a treat every time. Also, I pack this in the checked baggage.
No need to declare farm produce as long as it is EU stamped and/or you can show that EU tax has been paid should it come from abroad.
Hope this helps
Mar 19, 2012, 6:55 am
#5
Moderator: Aegean Miles+Bonus
Join Date: Oct 2009
Location: AMS / ATH
Programs: AFKL Plat, A3 Gold
Posts: 7,339
You can get these Freezer-cooling blocks for literally 1 euro each, they will help to keep the temperature down.
You keep these for about 6 hours in the freezer, after which they are frozen solid and will stay cold for a long time. You can pack them together with the food and keep it for quite some hours of travel. This way I have successfully transferred cheeses on a 5 hour bustrip + 3 hour flight, and 2 hour train ride. (all in a row).
Only downside is that, due to the extra liquid, you will need to check your bags.
You keep these for about 6 hours in the freezer, after which they are frozen solid and will stay cold for a long time. You can pack them together with the food and keep it for quite some hours of travel. This way I have successfully transferred cheeses on a 5 hour bustrip + 3 hour flight, and 2 hour train ride. (all in a row).
Only downside is that, due to the extra liquid, you will need to check your bags.
Mar 19, 2012, 1:14 pm
#7
FlyerTalk Evangelist
Join Date: Aug 2007
Location: PARIS (France)
Programs: AF/KLM Club 2000 | InterContinental Diamond RA |AMEX Plat | Visa Infinite |Hertz President's Circle
Posts: 10,955
When I lived in Sweden, and was usually asked to bring back cheese from France, I simply put cheese in hermetic plastic boxes (and took it as carry-on luggage).
I would not do the same thing with meat (as temperature may not be cold enough).
I would not do the same thing with meat (as temperature may not be cold enough).
Mar 21, 2012, 7:47 am
#8
Join Date: Apr 2010
Location: BOS
Programs: UA Premier 1K, DL Platinum Medallion, AF Platinum, Hyatt Platinum, Hertz President's Circle
Posts: 592
I recommend http://www.techniice.com/2011/icepacks/models.html and freezer bags.
Intra-EU you will be fine with customs without declaration: http://www.hmrc.gov.uk/customs/banned-restricted.htm#3
From outside of EU is another matter.
Does LHR even have separate customs for EU and non-EU? I seem to remember that at T4, past immigration, the flows get merged.
Intra-EU you will be fine with customs without declaration: http://www.hmrc.gov.uk/customs/banned-restricted.htm#3
From outside of EU is another matter.
Does LHR even have separate customs for EU and non-EU? I seem to remember that at T4, past immigration, the flows get merged.