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Cheese and curd: > Grated or powdered cheese, of all kinds: > Blue-veined cheese: > Other: > 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 0406.20.28.00
Gorgonzola Piccante Grated Cheese
Grated Gorgonzola Piccante is a sharp, crumbly blue-veined Italian cheese made from cow's milk, grated into fine powder form for culinary use. It falls under HTS 0406.20.28.00 as grated blue-veined cheese that is not Stilton from the UK and not specifically covered by other blue-mold quotas. The blue veins from Penicillium roqueforti mold distinguish it as blue-veined.
Roquefort Powdered Cheese
Powdered Roquefort is finely milled sheep's milk blue cheese with characteristic blue veins, used in dressings and sauces. Classified under HTS 0406.20.28.00 as other grated/powdered blue-veined cheese, meeting chapter note criteria for natural dairy without emulsifiers. Distinct from block Roquefort due to powder processing.
Danish Blue Grated Cheese
Grated Danablu (Danish Blue) is a creamy cow's milk cheese with bold blue veins, pre-grated for convenience in cooking. It qualifies for HTS 0406.20.28.00 as 'other' powdered blue-veined cheese, distinct from quota-specific types. Meets butter definition exclusion with natural lactic cultures.
Cambozola Powdered Blue Cheese
Powdered Cambozola combines Camembert softness with blue veins, triple-cream cow's milk cheese in grated form. Falls under HTS 0406.20.28.00 for other blue-veined powdered cheeses, as it's not traditional Roquefort/Gorgonzola. Excludes non-dairy fats per chapter notes.
Fourme d'Ambert Grated Cheese
Grated Fourme d'Ambert is a rustic French blue cheese from cow's milk, powdered for easy melting in recipes. Classified in HTS 0406.20.28.00 as other blue-veined grated cheese outside specific named quotas. Natural production without added emulsifiers.
Valdeon Powdered Blue Cheese
Powdered Valdeón is a Spanish blue cheese blend of cow/goat/sheep milk, intensely veined and piquant when grated. HTS 0406.20.28.00 covers it as other powdered blue-veined, fitting natural butter criteria without substitutes. Used in tapas and sauces.
Bleu d'Auvergne Grated Blue Cheese
Grated Bleu d'Auvergne features earthy flavors from Auvergne region's cow's milk with prominent blue marbling. It is classified under HTS 0406.20.28.00 for powdered blue-veined cheeses not elsewhere specified. Complies with max milk solids-not-fat of 2%.
Shropshire Blue Powdered Cheese
Powdered Shropshire Blue is a UK cow's milk cheese with orange rind and blue veins, distinct from Stilton. HTS 0406.20.28.00 applies as other blue-veined powdered, subject to full quota unlike UK Stilton exemption. Rich, tangy profile for cooking.
Gorgonzola Dolce Powdered Cheese
Powdered Gorgonzola Dolce is the milder, younger version of Italian blue cheese, grated for spreads and pastas. Under HTS 0406.20.28.00 as other blue-veined powder, meeting 80-95% milkfat natural butter specs. Creamier texture than piccante.
Castelmagno Grated Blue Cheese
Grated Castelmagno is rare Italian Piedmont blue from cow/goat milk, powdered for gourmet use. HTS 0406.20.28.00 for other blue-veined grated, protected DOP status. Complex flavors from alpine herbs in milk.