Described in additional U.S. note 17 to this chapter and entered pursuant to its provisions
Cheese and curd: > Fresh (unripened or uncured) cheese, including whey cheese, and curd: > Other: > Other: > Blue-mold cheese and cheese and substitutes for cheese containing, or processed from, blue-mold cheese: > Described in additional U.S. note 17 to this chapter and entered pursuant to its provisions
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 0406.10.14.00
Roquefort Blue Cheese Wheels
Authentic Roquefort blue-mold cheese made from sheep's milk with characteristic blue veins from Penicillium roqueforti mold, aged in limestone caves. Classified under HTS 0406.10.14.00 as blue-mold cheese entered pursuant to U.S. Note 17 quota provisions for blue-mold cheeses (except Stilton from UK). Fresh unripened style with creamy texture and pungent flavor.
Danish Danablu Blue Cheese Blocks
Danablu (Danish Blue) fresh cheese with blue Penicillium mold veins, creamy texture, and sharp tangy flavor from cow's milk. Falls under HTS 0406.10.14.00 as blue-mold cheese subject to Additional U.S. Note 17 quantitative limits (EU quota applies). Imported in 5kg blocks for food service.
French Bleu d'Auvergne Cheese Loaves
Bleu d'Auvergne natural blue-veined cheese from Auvergne region, cow's milk, unripened fresh style with Penicillium roqueforti. HTS 0406.10.14.00 applies due to blue-mold classification and Note 17 quota entry requirements. Characteristic sharp, spicy flavor profile.
Gorgonzola Dolce Fresh Blue Cheese
Italian Gorgonzola Dolce, soft-ripening fresh blue-mold cheese from cow's milk with mild creamy flavor and blue-green veins. Classifies under HTS 0406.10.14.00 for blue-mold cheeses pursuant to U.S. Note 17 quota (Argentina: 2,000 kg). Younger variety not fully matured.
Cambozola Blue Cheese Wedges
German Cambozola triple-cream blue cheese combining Camembert texture with blue Penicillium veins, fresh unripened style. HTS 0406.10.14.00 for blue-mold cheese under Note 17 EU quota provisions. Higher butterfat content (50%+) for rich mouthfeel.
Valdeon Spanish Blue Cheese
Valdeón blue cheese from Picos de Europa, Spain - intense blue-mold veins in cow/goat/sheep milk blend, wrapped in maple leaves. Classifies HTS 0406.10.14.00 as blue-mold fresh cheese under Note 17 'other countries' quota (1 kg limit). Pungent, complex flavor.
Fourme d'Ambert Blue Cheese
French Fourme d'Ambert AOC blue cheese, cylindrical loaves with blue Penicillium roqueforti veins, cow's milk, fresh classification. HTS 0406.10.14.00 pursuant to Note 17 EU blue-mold quota. Milder blue flavor profile than Roquefort.
Bleu des Causses Blue Cheese
Bleu des Causses from Millau, France - large blue-mold wheels with golden rind, cow's milk, unripened fresh style. HTS 0406.10.14.00 for Note 17 quota entry as blue-mold cheese. Balanced creamy-piquant flavor.
Chilean Argentinian Blue Cheese Blend
Chilean blue-mold cheese made from Argentinian-style recipe, cow's milk with Penicillium veins, fresh unripened. HTS 0406.10.14.00 under Note 17 Chile-specific quota (80,000 kg). Affordable blue alternative.
Shropshire Blue Cheese
English Shropshire Blue with distinctive orange rind and blue veins from Penicillium roqueforti, cow's milk fresh cheese. Classifies HTS 0406.10.14.00 but UK excluded from quota (Stilton exception doesn't apply). Rich, buttery blue flavor.