Some members have mentioned bringing cheese back home to N. America. I'm wondering how the soft cheeses such as Tetilla and Arzúa-Ulloa fare with being unrefrigerated for a couple of days? Getting them vacuum packed might not be an option for me, because I might only be in Santiago on a Sunday when so many businesses are closed.
And if I am able to bring them back without risking food poisoning, will they have to go into checked luggage for the flight home? I seem to recall reading that soft cheese is considered "gel-like" and therefore quantities over 100 grams are not permitted in carry-on luggage.
Any tips/advice? Thanks.