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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If classified as Stilton product
UK Stilton has unlimited entry; misidentification risk high.
If fresh soft-ripened form
Soft unprocessed blues under fresh cheese exclusions.
If dairy spread consistency <80% fat
Spreadable emulsions with lower fat move to dairy spreads.
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Import Tips & Compliance
• UK limited to 23k kg blue-mold quota; Stilton exemption doesn't apply here
• Coloring agent declaration (natural annatto) to confirm no non-dairy additives
• Rind removal documentation for net weight calculations
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.