EU Quota Sour Cream (48% Butterfat French Style)
French-style sour cream with 48% butterfat, fermented and entered under EU quota via General Note 15. Meets HTS 0403.90.72.00 criteria for sour cream over 45% milkfat from curdled cream. Popular in European pastries and toppings.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If over 45% fat but not quota-eligible
Non-General Note 15 high-fat sour cream uses 0403.90.65, subject to different duty rates
If unfermented cream
Non-fermented cream over 45% fat stays in heading 0401 as unflavored cream
If whey-derived base
Whey-concentrated fermented products may classify under whey provisions if meeting criteria
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Import Tips & Compliance
• Apply for USDA license specific to EU-27 quota allocations under General Note 15
• Include fat content declaration on commercial invoice
• Monitor quota year limits to avoid overages
Related Products under HTS 0403.90.72.00
Imported Australian Sour Cream (High-Fat Cultured)
Premium sour cream from Australia with over 45% butterfat content, cultured from pasteurized cream and fermented with lactic acid bacteria. Classified under HTS 0403.90.72.00 as sour cream exceeding 45% butterfat, entered pursuant to General Note 15 provisions for Australian dairy imports within quota limits. Ideal for culinary uses like baking and dips.
New Zealand Cultured Crème Fraîche (Over 45% Fat)
Rich cultured crème fraîche from New Zealand featuring over 45% milkfat, naturally fermented for tangy flavor. Falls under HTS 0403.90.72.00 for high-butterfat sour cream entered under General Note 15 quota provisions. Commonly used in gourmet sauces and desserts.
Canadian High-Fat Farmhouse Sour Cream
Artisanal farmhouse sour cream from Canada with 46% butterfat, slow-cultured for rich texture. Classified in HTS 0403.90.72.00 under General Note 15 for quota entry of fermented high-fat cream. Used in traditional baking.
Imported Israeli Cultured Cream (47% Milkfat)
Kosher-certified cultured cream from Israel at 47% milkfat, fermented for sour cream profile. Enters under HTS 0403.90.72.00 pursuant to General Note 15 quota for high-butterfat sour cream. Versatile for Middle Eastern dishes.
Swiss Quota High-Fat Schmand Sour Cream
Traditional Swiss Schmand sour cream exceeding 45% butterfat, cultured and aged. Fits HTS 0403.90.72.00 for General Note 15 entry of premium fermented cream. Excellent for fondue and pastries.
Uruguayan Premium Sour Cream (50% Butterfat)
Grass-fed Uruguayan sour cream at 50% butterfat, naturally fermented. Classified under HTS 0403.90.72.00 via General Note 15 for quota-eligible high-fat fermented cream. Prized for rich flavor in cooking.