. . . and other imported European delights?
In January, the United States trade office announced a new set of tariffs to go into effect in March 2009. Their goal is to make the European market accept hormone-modified beef that has been banned from import from the United States.
If the tariffs pass, you can expect to pay more for any of the following imports:
- Cured meats including hams and sausages
- Lingonberry and raspberry jams
- Peach and pear products
- Fresh or chilled truffles
- Oats
- Italian mineral water
- French chestnuts
- Chocolate – including cocoa, blocks, slabs and filled bars
- and of course, Roquefort cheese
The last one on the list seems to be causing the biggest stink, if you’ll excuse the pun. Already at a 100 percent tariff, Roquefort’s tariff would increase to 300 percent. That’s a lot for a stinky blue cheese that would be priced for at least $60 per pound.
While the change is causing an uproar in Europe and at specialty shops throughout the states, the cheese makers at the heart of the problem have already developed a ‘new’ cheese called Bleu des Basques Brebis. Apparently, it tastes just like Roquefort, comes from the same region, but somehow evades the tariff to be exported at a third of the cost.
But what about homegrown blue cheeses? Some of our ‘local’ favorites include:
- Bayley Hazen Blue from Jasper Hill Farm in Vermont
- Maytag Blue from Iowa
- Rogue River Blue or Crater Lake Blue from Rogue Creamery in Oregon
Moldy blue cheese, high-priced truffles and imported Italian waters aside, what’s going on with the chocolate? Cheese we can find substitutes for – but a good, French dark chocolate, uh-uh.
-GE, 3/19/09 Leave a Comment
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Gina Edwards is a cooking instructor and editor of andshecookstoo.com
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