Bringing French butter home from Paris has become a popular trend for travelers, who are attracted to its richer, tangier flavor and higher butterfat content (typically 82-84% compared to the American standard of 80%). This difference in fat content results in a more luxurious texture and enhanced taste, which is particularly prized in baking.
Customs regulations permit butter in checked luggage when returning to the United States from France. To ensure it arrives in good condition, travelers often keep the butter refrigerated until departure, pack it directly from a hotel refrigerator, and use methods like vacuum sealing (available at stores like La Grande Épicerie), placing it in zip-top bags, and insulating it with clothing in the center of their suitcase. Some travelers also ask hotels to store butter in freezers before their flight.
While butter is considered a solid, it is recommended to pack it in checked luggage to avoid issues with TSA's liquid and gel restrictions, especially during connecting flights. Upon arrival, the butter is typically still cool and firm enough to be placed directly into a refrigerator. For extended storage, unopened packages can be frozen, and vacuum-sealed butter can last up to six months in the freezer. It is generally advised to declare food items when re-entering the US, though butter usually passes without issues.
Despite the perceived fuss, food safety scientists note that butter, particularly salted butter made from pasteurized cream, is safe to store at room temperature for a period due to its high fat content and low moisture. The FDA has observed butter's long history of safety without constant time/temperature control, with some studies showing no spoilage after three weeks at 68-77 degrees Fahrenheit. The issue is often more about quality degradation, like rancidity, rather than safety. This understanding challenges the common assumption that butter always requires constant refrigeration from farm to table.
