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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If lightly brined or salted for preservation
Becomes processed cheese under heading 0406.20 if preserved by pickling rather than remaining fresh
If processed from Emmentaler base
Processed cheese derivatives containing Emmentaler components classify under specific quota-protected subheadings
If contains non-milk fats exceeding permitted levels
Cheese substitutes with butterfat replacements fall under prepared food provisions
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Import Tips & Compliance
• Obtain USDA import license due to cheese quota restrictions; provide lab analysis confirming fresh/unripened status and fat content; avoid misclassification as ripened cheese which falls outside quota subheadings
Related Products under HTS 0406.10.68.00
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.
Unripened Teleme Cheese
Teleme is a fresh, unripened Greek-style cheese made from sheep or cow's milk, soft and spreadable with high moisture content. Falls under HTS 0406.10.68.00 as other fresh cheese not qualifying as quota-protected Swiss/Gruyere-process types. Often packaged in brine but remains unripened.