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Roquefort Math
We're just ten short days away from R-Day -- the day at which tariffs on imported Roquefort surge to 300%, and the incomparable French sheep's-milk blue becomes, to all intents and purposes, unavailable in the USA. Liz Thorpe of Murray's Cheese does the math, and explains how a product which wholesales for €5 per pound in Europe becomes a cheese retailing for something in the $60 range by the time it reaches American shores, thanks to this horrible tariff. Isn't repealing this tariff a no-brainer for the food-friendly Obama administration? Why hasn't it been done yet?
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