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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If light cream version
Lower fat fermented creams have separate statistical reporting
If containing vegetable fats
Edible mixtures with non-milk fats classify under salad/ cooking oils
If molded characteristics
Concentrated whey-cream meeting cheese criteria (5%+ fat, 70%+ dry matter)
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Import Tips & Compliance
• Leverage NZ favorable quota history; provide shelf-life data; ensure no trans-fat emulsifiers violating butter definitions
Related Products under HTS 0403.90.74.00
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.
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.