Hope Yet For Roquefort and Pellegrino | CookingDistrict.com

Hope Yet For Roquefort and Pellegrino

It was an announcement that sent chills down the spine of cheese-lovers all over the country. Back in January, the U.S. Trade Office instituted a steep hike in food tariffs on specific European products—imposing an incredible 300% tax on Roquefort cheese, along with 100% tariffs on French chestnuts, fruit jams, Italian mineral waters such as San Pellegrino, and more.

The move came in response to a twenty-year EU ban on beef from hormone-treated cattle, a position led by the French. American trade officials feel that the ban is an unreasonable protectionist measure, with no scientific or health-related justification, aimed at keeping American cow products from the market. So in retaliation, the Trade Office raised taxes on particular food imports to a level that would drive them out of the American market. The price of Roquefort, for example, would inevitably triple—rendering it prohibitively expensive for nearly all American sellers and consumers.

But in a sign of progress, the date for this tariff hike has been pushed back, and then eliminated altogether. Trade Representative Ron Kirk stated that the EU “has demonstrated seriousness in their efforts to solve this problem,” Kirk , citing real progress in recent negotiations, and provisionally eliminating the tariff. It's not a done deal—but there may be hope for fromage-lovers yet.


jdevargas001 • 05/11/2009
I hope so. Please don't take away my cheese.
fwhitley001 • 05/12/2009
If the world is going global, then we as a country (USA) need to rethink our postion in trade, and alining products to the world standards,
tgracia001 • 05/13/2009
That's so funny, only because they don't want to eat are chemically enhanced meat, now we get punished and are forced to eat Sysco bleu cheese forever. That is not a country I really want to live in, land of free or land of the over priced for a taste of class.
gmurphy001 • 05/18/2009
Sounds like,this is a great time to try some of those great artesian cheeses. From places like the Hudson Valley NY, Wisconsin or California for that matter.
Sign In to post a comment.