Gorgonzola Piccante Grated Cheese
Finely grated Gorgonzola Piccante, an Italian blue-veined cheese made from cow's milk with characteristic blue marbling and sharp, piquant flavor. Produced by grating aged wheels of Gorgonzola Piccante, it falls under HTS 0406.20.63.00 as grated cheese processed from blue-veined cheese (not Roquefort). Ideal for pasta sauces, risottos, and dressings.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If imported in whole wheels or blocks
Ungrated blue-veined cheese falls under other cheeses of heading 0406, not grated/powdered subheading.
If blended with non-cheese ingredients exceeding 50%
Cheese substitutes or mixtures processed from blue-mold cheese classify in Chapter 21 food preparations.
If quota-ineligible country or low butterfat
Certain other grated cheeses outside specific blue-veined quotas fall under general 'other' provisions.
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Import Tips & Compliance
• Obtain USDA import license due to quota restrictions on blue-veined cheese products; apply early via Secretary of Agriculture regulations
• Provide certificate of origin and lab analysis confirming blue-veined composition (not Roquefort) and grated/powdered form
• Avoid misclassification as whole cheese (0406.40); ensure packaging clearly indicates grated form to prevent reclassification
Related Products under HTS 0406.20.63.00
Danish Blue Cheese Powder
Powdered Danablu (Danish Blue), a creamy blue-veined cheese with tangy flavor, dehydrated and milled into fine powder. Classified under HTS 0406.20.63.00 as powdered cheese processed from blue-veined variety (except Roquefort). Used in spice blends, sauces, and snack seasonings.
Cambozola Grated Cheese Blend
Grated triple-cream Cambozola, a German blue-veined cheese blending Gorgonzola and Camembert styles for mild, creamy taste. Meets HTS 0406.20.63.00 as grated product containing blue-veined cheese components. Perfect for gourmet pizzas and cheese boards.
Fourme d'Ambert Powdered Cheese
Powdered Fourme d'Ambert, French AOP blue cheese with earthy, robust veins from Penicillium roqueforti (distinct from Roquefort sheep milk). HTS 0406.20.63.00 covers this powdered form processed from blue-veined cow's milk cheese. Used in baking and cheese sauces.
Stilton Processed Grated Cheese
Grated Stilton cheese from UK cows' milk, rich blue-veined variety with mellow flavor, processed into fine grate. Excluded from Roquefort provision; fits HTS 0406.20.63.00 as other blue-veined grated (UK Stilton exempt from some quotas). For luxury recipes.
Gorgonzola Dolce Powder
Fine powder from young Gorgonzola Dolce, milder blue-veined Italian cheese with creamy texture. Processed by spray-drying grated curds; HTS 0406.20.63.00 for powdered blue-veined (non-Roquefort). Suited for dips and spreads.
Roquefort-Style Cow Blue Powder
Powdered cow's milk blue cheese imitating Roquefort style but from cows (not sheep), with Penicillium veins. HTS 0406.20.63.00 explicitly for non-Roquefort blue-veined powders. Used in gourmet seasonings.