Cultured French Crème Fraîche 48% Butterfat
Crème fraîche is a fermented dairy cream with over 45% butterfat content, cultured using lactic acid bacteria to achieve its characteristic tangy flavor and thick texture. It falls under HTS 0403.90.74.00 as sour cream per Chapter 4 definitions, subject to U.S. Note 6 quantitative limits requiring import licenses. Typically imported in bulk for high-end culinary use.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If butterfat ≤45%
Products with 45% or less butterfat classify under sour cream subheading 0403.90.51, outside Note 6 quota
If not fermented/acidified
Unfermented yogurt-style creams fall under unflavored yogurt heading 0403.10
If sweetened/flavored
Fermented creams with added sugar/flavorings exceeding dairy character classify as food preparations
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Import Tips & Compliance
• Obtain USDA import license before shipment as required by U.S
• Note 6; verify butterfat content >45% via lab analysis; ensure product meets sour cream definition without emulsifiers
Related Products under HTS 0403.90.74.00
Danish Rømme 50% Fat Sour Cream
Traditional Danish rømme is a thick fermented sour cream containing 50% butterfat, made by culturing heavy cream with specific bacterial cultures. Classified under HTS 0403.90.74.00 due to exceeding 45% butterfat threshold for sour cream under quota provisions. Used in Scandinavian baking and sauces.
Hungarian Tejföl 46% Butterfat
Tejföl is Hungarian fermented sour cream with 46% butterfat, known for its rich texture in goulash and cold dishes. Meets HTS 0403.90.74.00 criteria as sour cream over 45% fat under U.S. Note 6 import provisions. Imported in refrigerated bulk containers.
Organic Grass-Fed Sour Cream 47% Butterfat
Premium organic sour cream made from grass-fed cow cream, cultured to 47% butterfat content. Qualifies for HTS 0403.90.74.00 as high-fat sour cream under quota provisions despite organic certification. Popular in artisanal cheese-making.
Schmand German Cultured Cream 48% Fat
Schmand is traditional German sour cream with 48% butterfat, fermented for use in Black Forest cake and savory dishes. Classified HTS 0403.90.74.00 meeting sour cream fat threshold under U.S. Note 6 quota system. Ships frozen to maintain culture viability.
Irish Cultured Cream 46.5% Butterfat
Irish sour cream made from grass-fed dairy with 46.5% butterfat, lightly cultured for scones and potatoes. HTS 0403.90.74.00 applies due to high butterfat content under quota-limited sour cream category. Outside UK Stilton exception quotas.
New Zealand Thickened Cream 47% Fat
Kiwi thickened cream fermented to 47% butterfat, used in pavlovas and sauces. Qualifies HTS 0403.90.74.00 as sour cream under U.S. Note 6 despite NZ cheese quota prominence. Refrigerated import maintains live cultures.