It depends on the cheese. TA won't let me post the link, but this is from a travel article on USA Today's website ... "The U.S. government is very strict about what sorts of cheese can come into the country. The Department of Agriculture does not approve any cheeses that are unpasteurized or that have been aged less than 60 days. The U.S. Customs and Border Patrol notes that most 'cured' cheese is admissible as long as it is for personal use. "The CBP allows solid cheese that is hard or semi-soft and does not contain meat, as well as butter, butter oil and cultured milk products like yogurt and sour cream. Mozzarella and Buffalo mozzarella are also permissible. Check if the cheese you'd like to import is pasteurized or processed. Anything that isn't should be left behind. "Passengers can bring certain cheese onto the airplane in their carry-on bags. Because the cheese likely won't be refrigerated for several hours, especially if you're on an overseas flight back to the states, it's important to wrap the cheese carefully. Aged, hard cheeses, like Parmigiano-Reggiano, are easier to travel with. These cheeses have less moisture, so they should be fine out of the fridge for at least a day. Soft cheeses, like mozzarella, need more care. Wrap them thoroughly in air-tight containers and keep them in the top of your luggage. Give everything an extra layer of plastic in case there is spillage. Check with your airline in advance for any specific restrictions."