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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If fresh ungrated wheels for retail
Unprocessed form stays in fresh cheese category 0406.10.
If derived from whey with >95% lactose removed
Modified whey products shift to whey heading if constituents altered.
If infant formula ingredient use
Dairy preparations for specific end-uses reclassified under Chapter 19.
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Import Tips & Compliance
• French AOC certification helps prove authenticity for quota allocation
• Ensure no dehydration pushing to ghee/butteroil exclusions
• Batch testing for lactic bacteria cultures per heading 0405 note (a)
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.
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%.