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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If butterfat 10-18% range
Medium-fat sour cream products classify in 0403.90.51, distinguished by fat content bands
If processed as dairy spread
Spreadable emulsions with 39-80% fat may fall under butter/dairy spreads in heading 0405
If dried or powdered form
Dehydrated fermented dairy products classify as dairy preparations in Chapter 19
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Import Tips & Compliance
• Confirm eligibility under General Note 15 country-specific quotas for New Zealand
• Provide certificate of analysis proving >45% butterfat
• Use refrigerated containers to prevent spoilage
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.
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.
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.