thanks to all of you who wrote such detailed instructions (esp patricia) and to the zine's practical archives re bringing french cheese into the u.s., we followed the instructions and my best friend was able to take home quite a stash. vacuum sealing (emballage sous vide is the french term) was a snap and she only had 1 extra minute worth of questions upon entry at dallas. many a portland resident at her housewarming party this weekend will appreciate your reassurances and advice that enabled her to bring it!

all best, jeannine in unseasonable paris