Fourme d'Ambert Blue Cheese Powder
French Fourme d'Ambert blue cheese dried and powdered for export, featuring natural blue veins from Penicillium roqueforti (non-Roquefort strain). Classifies in HTS 0406.20.61.00 as blue-veined powdered cheese pursuant to U.S. Note 17. Adheres to dairy spread fat limits indirectly via milkfat content.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If canned or preserved form
Preserved blue-mold cheeses move to 0406.40, outside grated/powdered but still under some quotas.
If fresh ungrated blocks
Unprocessed, ungrated blue-veined cheese enters under fresh cheese heading 0406.10 quota provisions.
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
• EU-27 quota dominant—prioritize early-year imports
• Ensure no Roquefort confusion via strain-specific documentation
• Watch for protective coverings weight allowance per U.S
• Note 8
Related Products under HTS 0406.20.61.00
Grated Danish Blue Cheese Powder
Finely grated and powdered Danish Blue cheese, a blue-veined variety with characteristic blue mold veins and creamy texture, processed for culinary use in sauces and dressings. Classified under HTS 0406.20.61.00 as grated/powdered cheese containing or processed from blue-veined cheese (except Roquefort), entered pursuant to U.S. Note 17 quota provisions for blue-mold cheeses. Meets chapter requirements for dairy-derived products fit for human consumption.
Powdered Gorgonzola Cheese Blend
Powdered Italian Gorgonzola, a blue-veined cheese processed into fine powder form for use in pizza toppings and spice mixes. Falls under HTS 0406.20.61.00 for grated/powdered cheeses from blue-veined varieties (except Roquefort), imported under Additional U.S. Note 17 quota limits. Exclusively dairy-derived with mold cultures meeting chapter definitions.
Grated Stilton Blue Cheese Crumbles
Grated Stilton cheese from the UK, a blue-veined variety crumbled and processed into grated form for salads and baking. HTS 0406.20.61.00 covers such products containing blue-mold (except Roquefort) entered per U.S. Note 17, with UK allocation of 23,617 kg. Complies with natural butter definition excluding added emulsifiers.
Blue Castello Powdered Cheese
Powdered Blue Castello, a creamy Danish blue-veined cheese processed for industrial food manufacturing. Under HTS 0406.20.61.00 as powdered cheese from blue-mold varieties entered via Note 17 quota (Denmark aggregated in EU-27). Maintains ≥80% milkfat profile per butter notes, suitable for human consumption.
Cambozola Grated Cheese Mix
Grated Cambozola, a German triple-cream blue-veined cheese mixed post-processing for retail grating. HTS 0406.20.61.00 for mixtures of blue-veined grated cheeses (non-Roquefort) under Note 17 EU quota. Derived exclusively from cow's milk with lactic cultures.
Shropshire Blue Grated Cheese
Grated Shropshire Blue, a UK orange-veined blue-mold cheese processed for grating in cooking applications. HTS 0406.20.61.00 applies to such blue-processed grated cheeses under Note 17 (UK: 23,617 kg quota). Meets natural butter milkfat and solids specs.