Other
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: > Other
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 0406.10.18.00
Cambozola Blue Cheese
Cambozola is a fresh triple-cream blue-mold cheese made from cow's milk with characteristic blue veins from Penicillium roqueforti. As a soft-ripened fresh cheese that is unpressed and uncured in the traditional sense, it falls under HTS 0406.10.18.00 for other fresh blue-mold cheeses. Its creamy texture and mild blue flavor distinguish it from aged blue varieties.
Roquefort-Style Fresh Blue Cheese
Cow's milk fresh blue cheese replicating classic Roquefort characteristics with intense blue mold veins. Falls under HTS 0406.10.18.00 as other fresh (unripened) blue-mold cheese, distinct from sheep's milk Roquefort. Used in salads and dressings when sold fresh.
Gorgonzola Piccante Fresh
Young Gorgonzola Piccante sold at fresh stage before full piccante aging, featuring blue Penicillium veins in cow's milk base. Classified in 0406.10.18.00 as other fresh blue-mold cheese until ripened. Creamy texture ideal for immediate consumption.
Fourme d'Ambert Fresh Blue
French cow's milk fresh blue cheese with cylindrical shape and natural rind, featuring classic blue veining. HTS 0406.10.18.00 applies to this other fresh blue-mold variety before full ripening. Known for balanced pungency when young.
Valdeon Fresh Blue Cheese
Spanish Valdeón cow/goat milk blend fresh blue cheese wrapped in maple leaves, with intense Penicillium mold. As other fresh blue-mold cheese, classified under 0406.10.18.00 when sold unripened. Distinct regional flavor profile.
Blue Castello Fresh Cheese
Creamy Danish fresh blue cheese with white rind and triple-cream richness, featuring blue veins throughout. Falls under HTS 0406.10.18.00 for other fresh blue-mold varieties. Triple cream (>60% fat) creates unique spreadable texture.
Crottin de Chavignol Blue Variant
Fresh blue-mold version of classic French goat cheese, small format with Penicillium veining. Classified as other fresh blue-mold cheese under 0406.10.18.00 despite goat milk base. Experimental variety gaining popularity.
Shropshire Blue Fresh
English fresh blue cheese with distinctive orange rind and bright blue veins from cow's milk. HTS 0406.10.18.00 covers this other fresh blue-mold variety before aging. Ladle-molded for unique texture.
Wisconsin Blue Fresh Cheese
American-made fresh blue-mold cheese from cow's milk, produced in traditional caves. As other fresh blue-mold, falls under 0406.10.18.00 when exported young. Regional craft producer specialty.
Danish Blue Fresh Cheese
Danish Blue is a creamy fresh blue-veined cheese produced from whole cow's milk with bold Penicillium mold flavor. Classified under 0406.10.18.00 as other fresh blue-mold cheese due to its soft, unpressed fresh state before extended ripening. Popular for its spreadable texture in gourmet applications.