Fiji’s Biosecurity Rules:
Cheese Chronicles: The Gouda, the Brie, and the Biosecurity Rules
Hard Cheese: The Welcomed Ones
Good news for lovers of aged cheddar, Parmesan, and Gouda! Hard cheeses that have undergone an extensive aging process are generally accepted. These robust cheeses are less likely to harbor harmful bacteria and are given the green light by Fijian biosecurity.
Soft Cheese: The Tricky Dilemma
Now, the softer side of cheese – the Brie, Camembert, and mozzarella fans, listen up! While these creamy delights are undeniably tempting, Fiji’s biosecurity raises a cautious eyebrow. Soft cheeses, being more susceptible to bacterial growth, require thorough inspection. It’s recommended to purchase these locally to avoid any cheesy disappointments at the border.
