Fourme d'Ambert Processed Blue Cheese Block
Emulsified processed cheese from Fourme d'Ambert, a French cow's milk blue with earthy veins, packaged in 5kg blocks for slicing. HTS 0406.30.1800 applies to this 'other' processed blue-veined variety, excluding Roquefort, in non-powdered form per chapter specifications.
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 natural cylindrical form
Traditional unprocessed Fourme d'Ambert before melting/emulsification.
If blended with non-blue cheeses
Mixtures containing blue-mold processed into other preparations.
If oil extracted or spreadable with added fats
Edible mixtures with >95% dairy but added non-milk fats shift to Chapter 15.
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The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• EU-27 origin qualifies for largest blue-mold quota (2.8M+ kg); secure early license allocation
• Lab certify mold type and emulsifier addition; declare as 'process cheese, not grated'
• Watch for weight adjustments—no allowance for inedible rinds per U.S
• Note 10
Related Products under HTS 0406.30.18.00
Gorgonzola Dolce Piccante Processed Cheese
Processed cheese made from Gorgonzola Dolce Piccante, a creamy blue-veined Italian cheese with characteristic blue marbling from Penicillium roqueforti mold. It meets the criteria for 0406.30 as processed blue-veined cheese (not Roquefort) in block form, not grated or powdered, with emulsifiers added for spreadability. This subheading covers 'other' processed blue-veined varieties beyond specific quotas.
Danish Blue Processed Cheese Wedges
Pre-packaged wedges of processed Danablu (Danish Blue) cheese, featuring bold blue veins and tangy flavor, melted and reformed with emulsifiers. Classified under 0406.30.1800 as 'other' processed blue-veined cheese, distinct from Roquefort, in non-grated form suitable for retail. Meets chapter definition excluding quota-specific natural varieties.
Cambozola Processed Blue Cheese Loaf
Processed version of Cambozola, a soft-ripened blue cheese blending Camembert creaminess with blue veins, emulsified into loaf form. Falls under HTS 0406.30.1800 for other processed blue-veined cheese (not Roquefort), not grated/powdered, adhering to dairy chapter notes on butterfat and solids.
Stilton-Style Processed Blue Cheese Slices
Pre-sliced processed Stilton-style blue cheese with crumbly texture and blue marbling, emulsified for uniformity. Classed under 0406.30.1800 as other processed blue-veined (non-Roquefort, non-UK Stilton natural); UK Stilton natural exempt from quotas but processed versions quota-bound.
Blue Castello Processed Cream Cheese
Processed Blue Castello, a Danish triple-cream blue cheese with white rind and interior veins, emulsified into spreadable blocks. Fits 0406.30.1800 for other processed blue-veined cheese, meeting milkfat specs without exceeding water/solids limits in chapter notes.
Valdeon Processed Blue Cheese Crumbles
Processed Valdeón, Spanish blue-veined cheese from cow/goat milk, formed into crumbles with emulsifiers for salads. 0406.30.1800 covers this 'other' non-Roquefort processed blue, particle size qualifying as block/not grated per statistical notes.