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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If processed or containing blue-mold cheese substitutes
Blends or processed products from blue-mold cheese fall under other blue-mold subheadings outside Note 17 quota
If not specifically blue-mold but general fresh cow's milk cheese
Fresh cheeses without blue-mold characteristics enter under general quota provisions of Note 16
If ripened beyond fresh/unripened stage
Ripened blue-mold cheeses move to 0406.20 heading regardless of mold type
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Import Tips & Compliance
• Obtain USDA import license before entry as required for Note 17 quota; verify origin eligibility (EU max 2,805,383 kg); ensure cheese meets blue-mold definition with visible Penicillium roqueforti veins
Related Products under HTS 0406.10.14.00
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.