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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If Edam/Gouda processing method
Similar semi-hard blues might shift based on production.
If processed with cream additives
Cream-processed other cheeses have separate subheading.
If globulin extracts >specific %
Protein isolates from cheese whey excluded to Chapter 35.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• DOP paperwork essential for Italian quota preference
• Small production volumes; verify supply chain for quota eligibility
• Goat milk blend testing to avoid sheep cheese separations
Related Products 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.