On cheese and tariffs – Eshe Nelson and Jeanna Smialek in NYT:

‘How might the E.U. deal be better than the one Britain got? Cheese offers a good illustration.
The European Union’s trade deal includes a 15 percent across-the-board rate, except where tariffs were already higher. Britain’s 10 percent rate, by contrast, “stacks” on top of most other tariffs.
For Gouda, a popular Dutch cheese, the European Union’s 15 percent tariff applies. For English Cheddar, through, 10 percent will be added to existing tariffs, so it could face a 22 percent rate when exported to the United States.’

(…)

‘Whiskey is an interesting category because one of its most popular varieties — Irish whiskey — faces different tariff rates depending on whether it comes from the Republic of Ireland (part of the European Union) or Northern Ireland (part of Britain).
Alcohol products from both sides of the Irish border previously faced no tariffs. Now, spirits from the south will face a 15 percent levy, while bottles from the north contend with 10 percent. British officials are pushing hard to lower whiskey tariffs during Mr. Trump’s state visit this week.’

(…)

‘“It’s an additional burden to manage,” Mr. Dejean said. And in general, tariffs — how they will play out and whether they will change again — have created corporate unease.
“When you’re a company, what you want is certainty,” he said.’

Read the article here.

It’s clear, when in the US drink whisky from Belfast.

As to cheese, maybe better to stop eat cheese while in the US. Eat cheese abroad. Travel to Birmingham to eat some cheese. Or to Manchester for that matter.