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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If meets specific Gorgonzola criteria
Named Gorgonzola varieties have dedicated fresh cheese subheading
If after piccante ripening process
Extended aging changes from fresh to ripened blue-mold classification
If containing blue-mold but molded differently
Other cheese preparations containing blue-mold cultures
Not sure which classification is right?
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Import Tips & Compliance
• Fresh Gorgonzola may qualify under Italian-type quota if documented properly, but blue-mold takes precedence
• Provide aging certificates showing <60 days to maintain fresh classification
• EU origin gets preferential quota access; verify country of production documentation
Related Products 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.
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.