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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If ripened beyond fresh stage
Ripened blue-mold cheeses move to 0406.20; fresh status determined by short aging <60 days
If processed into cheese substitutes
Blue-mold containing substitutes classified separately from natural fresh cheese
If other blue-mold processed cheese
Other preparations containing blue-mold fall under 0406.90 category
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Import Tips & Compliance
• Obtain USDA import license as this falls under blue-mold cheese quota (limited to ~2.8M kg/year total); no Mexico origin allowed
• Provide certificate of origin and lab analysis confirming blue-mold (Penicillium roqueforti) content and fresh cheese characteristics
• Avoid misclassification as aged cheese; ensure documentation shows it's fresh/unripened to prevent duty re-assessment
Related Products under HTS 0406.10.18.00
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.