Fresh Cream Cheese Block
Fresh Cream Cheese Block is unripened cheese made from cream and milk with lactic fermentation, formed into solid blocks rather than spreadable tubs. HTS 0406.10.68.00 classification applies as fresh cheese excluding specific quota cheeses. Used for slicing in baking and cooking.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If fermented cream exceeding cheese characteristics
High-moisture cream products may classify as fermented cream
If intended for infant feeding
Cream cheese blocks for infant food have separate quota provisions
If when packaged as retail spread
Retail-ready cream cheese spreads become food preparations
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Import Tips & Compliance
• Specify block vs. spreadable form in entry documents; high fat content (33%+) requires precise analysis; Philadelphia-style blocks distinguish from quota cheeses
Related Products under HTS 0406.10.68.00
Fresh Queso Blanco Cheese
Queso Blanco is a fresh, unripened white cheese made from cow's milk with a mild flavor and crumbly texture, held together by heat and acid coagulation rather than rennet. It falls under HTS 0406.10.68.00 as 'other fresh cheese' since it is neither whey cheese nor ripened, and does not qualify as Swiss/Emmentaler or Gruyere-process under quota provisions. Typically used in Latin American cuisine for frying or crumbling over salads.
Fromage Frais Cream Cheese
Fromage Frais is a fresh, unripened cow's milk cheese with high moisture content (around 80%) and creamy texture, similar to French farmer's cheese. Classified under HTS 0406.10.68.00 as fresh cheese excluding quota-specific types like Swiss or Gruyere-process varieties. Often cultured with lactic bacteria but not ripened, maintaining its fresh status.
Basket Cheese (Queso Basket)
Basket Cheese is fresh unripened cheese drained in traditional woven baskets, giving it characteristic patterns, made from whole or skim cow's milk. It qualifies for HTS 0406.10.68.00 as 'other fresh cheese' excluding eye-formation Swiss or Gruyere types under quota note 22. Common in Mediterranean and Middle Eastern cuisines, mild and moist.
Fresh Cottage Cheese Curds
Fresh Cottage Cheese Curds are unripened cheese made by acid coagulation of pasteurized cow's milk, cut into small curds without cream dressing. Falls under HTS 0406.10.68.00 as fresh cheese outside quota-specific Swiss/Emmentaler or Gruyere categories. Primarily used in cheese curds or as base for dressed cottage cheese.
Whey Cheese Ricotta
Ricotta is traditionally made from whey remaining after cheese production, with added milk or cream, forming fresh unripened cheese grains. While whey cheese, it classifies under HTS 0406.10.68.00 as 'other' fresh cheese when not meeting specific Swiss/Gruyere exclusions. Creamy texture used in Italian cooking.
Fresh Farmer's Cheese
Farmer's Cheese is a simple fresh cheese made from whole cow's milk using rennet and mild heating, drained without pressing, resulting in a moist crumbly texture. Classifies under HTS 0406.10.68.00 as fresh unripened cheese excluding quota-specific varieties. Popular in Eastern European cuisines.