Intrastat Returns? No idea how to handle Intrastat and Intrastat Returns, but it seems to exist and you seems to need it when you trade goods in the European Union. It is required to provide details (Intrastat and Intrastat Returns) about the trade transactions. I am trading goods since years, and no simple goods, I trade in cheese. Located in the UK, in Cornwall, I run my business. It´s great business and really started as a hobby, it started 3 months ago on my holiday trip though France, Spain and Italy. In France I ate for the first time other cheese as my traditional Cheddar cheese. I went with my car to make a trip for 5 weeks, to learn more about the culture, the food and the wines. I drove from Truro, in Cornwall, to Dover, quit a long trip, but when you want to make a holiday by car, there is no choice. From Dover I took the very to Calais. I drove from Calais to Amiens, were I stayed overnight. For desert I ate a weak cheese called Bray, I really liked it and wrote all down I could found about this cheese. The following day my trip went to Normandy and stayed in Pont l’Évêque were I enjoyed the local cheese with the same name, it tasted great with a glass of Calvados. Beside the Pont l’Évêque, I also became Camembert and Livarot. I started loving these weak French cheeses had to recognize that they were richer as our famous Cheddar. I decided to change my plan a bit, instead of a lot of culture and different food, I would focus this trip on cheese and aside I would drink some nice wine, but only for the taste, about the cheese I wanted to make a booklet for myself. Next day Bretagne was my victim, here I learned the Thome de Rhuys, La Curé Natais and Crottin de Loudac as week cheese, and especially the Thome de Rhuys impressed me, they also served me a “hard” cheese with a strong taste, Trappe de Timadeuc, not as hard as Cheddar, but no week cheese. My next destination was Pays de Loire, beside beautiful nature and castles they has two great, weak, cheeses, Curé Nantais and Port Salut. My booklet was growing, I collected really all information I could find about the origins, ingredients and producers and wrote them down. Up to Centre Val de Loire were I met the goat cheese called Crottin de Chavignol, never knew that goat cheese tasted that great. The other goat cheese I tasted was Couronne Lochoise. After four days I realized that I even didn´t know that there were so many, totally, different cheeses in France and I was only at the beginning. In the next region, to be honest, I thought there is no cheese production, Ile de France, I learned the taste of Brie de Meaux, great! I even went up the Eifel Tower, so I was in Paris. The next trip, about 500 kilometer, brought me into the Alsace were I met, smelly, but o so good, Munster cheese. This cheese with a nice glass of gewürztraminer makes your day. Up direction south now, to the famous Bourgogne, I was already looking forward to some great wines, but as I told you before, my focus changed into the direction of cheeses. I went to Dijon and state in a hotel in the beautiful city center, they were well know about the incredible amount of cheeses and it was true! I started with a Régal de Bourgogne, followed by an Abbaye de Cîteaux, the next one was a strong week cheese, Époisses, this one was followed by a Chaources and the last Burgundy cow cheese I taste was Abbaye de la Pierre-qui-vire. The owner some my surprised face, so many cheese in one region, he started to laugh, there were also goat cheeses in the region and the tasting continued. Charolais, Mâconnais en Bouton de Culotte were their goat cheeses. My booklet was really getting full. An idea came slowly up, why shouldn´t I use my know-how I was gaining during this trip and start (re-) selling cheese? Time enough to overthink this idea during my trip. Next station, Auvergne-Rhône-Alpes, more week cheeses to taste. In loved the first one a Bleu d’Auvergne, it was very taste full and great with a glass of Macon. The next cheese I had was a Cantal, followed by a Saint Nectaire maybe unknown, but good the last one for this day was a Fourme d’Ambert. And again all the details of each cheese landed in my booklet which was maybe the most important instrument for my plan – (re-)selling cheese. All information I needed to describe the cheese and to contact the producers was in my booklet. The trip continue to Aquitaine-Limousin-Poitou-Charentes, great for its Bordeaux wines, but almost no cheese, I was a bit surprised, but was compensated by excellent food combined with excellent wines. I tasted one cheese, a Chabichou du Poitou, not much work for me and my booklet. Up to the next region, Languedoc-Roussillon-Midi-Pyrénées, my pick off the day was a Bleu des Causses, better then it looked! Up to the sun and the sea, the Provence-Alpes-Côte d’Azur, they had even sheep cheese, Tomme and Rove, which both taste great. Then I learned some goat cheeses, Brousse and Banon, nice flavor and taste. The most interesting cheese was the Champoléon, this cheese was made of three different types of milk (cow, goat and sheep). The last cheese I tasted in this region and in France was Bleu du Queyras. The last one tasted great and was detailed noted in my booklet. In Cannes, I had time to think about my plan for my cheese (re-) selling company. I made a checklist what to do and went to the internet to do some research. After some days my plan was finished I should make the step into cheese (re-)selling. My coverage should be the European Union with all the regulations. But with the right support I even should solve issiue like Intrastat and Intrastat Returns.
More info? www.rmboulanger.co.uk