Cultured French Crème Fraîche 48% Butterfat from Mexico
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.
Duty Rate — Mexico → United States
10%
Rate breakdown
9903.05.5510%Except for products described in headings 9903.05.85–9903.05.92 and 9903.05.94, articles the product of Mexico, as provided for in U.S. note 52 to this subchapter
Import Tips
• 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