Gorgonzola Process Cheese Spread
A creamy processed cheese spread made from blue-veined Gorgonzola cheese, emulsified with milkfat and stabilizers to meet butterfat and solids requirements for heading 0406. It contains or is processed from blue-mold cheese (except Roquefort) and falls under 0406.30.61 for quota entry per U.S. Note 17. This subheading covers processed cheeses not grated or powdered, specifically those derived from blue-veined varieties.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If grated or powdered
Grated or powdered processed blue-mold cheese shifts to 0406.40 subheading for physical form, not composition.
If fresh/unripened variety
Fresh blue-mold processed cheeses like some Camembert derivatives classify under unripened/other rather than ripened soft.
If containing non-dairy additives exceeding dairy limits
Products with significant non-milk fats or emulsifiers may fall outside Chapter 4 into food preparations.
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Import Tips & Compliance
• Obtain USDA import license prior to entry as required for quota provisions in U.S
• Note 17; verify product meets blue-mold cheese definition excluding Roquefort
• Provide certificate of origin and composition analysis showing derivation from quota-eligible blue-veined cheese
• Common pitfall: misclassifying as simple cheese without processing/emulsification
Related Products under HTS 0406.30.61.00
Danish Blue Processed Cheese Loaf
Processed cheese loaf incorporating Danablu (Danish blue-veined cheese), blended and pasteurized for spreadability while retaining blue mold characteristics. Classified under 0406.30.61 as processed cheese from blue-veined sources (not Roquefort), entered via U.S. Note 17 quota. Meets Chapter 4 criteria for dairy-derived processed cheese.
Cambozola Processed Cheese Slices
Sliced processed cheese made from Cambozola, a triple-cream blue-veined cheese, emulsified for melting properties. Falls under HTS 0406.30.61 for processed, non-grated blue-mold derived cheeses entered pursuant to U.S. Note 17 quota. Excludes Roquefort per subheading note.
Fourme d'Ambert Process Cheese Block
Bulk blocks of processed cheese from French Fourme d'Ambert blue-veined cheese, suitable for further manufacturing. Enters under 0406.30.61 quota for blue-mold processed cheeses per U.S. Note 17, not grated/powdered. Adheres to Chapter 4 exclusions for high-lactose or albumin products.
Blue Castello Processed Cheese Dip
Ready-to-use dip processed from Blue Castello white-blue veined cheese, emulsified for smooth texture. Classified in 0406.30.61 as other processed cheese from blue-veined sources, quota-eligible under U.S. Note 17. Excludes mixtures over dairy limits per Chapter notes.
Shropshire Blue Processed Cheese Wheel
Processed wheels from Shropshire Blue, a colorful blue-veined cheese, pasteurized and molded. Fits HTS 0406.30.61 for quota entry of blue-mold processed cheese (except Roquefort) under Note 17. Complies with milkfat and no emulsifier additions beyond permitted.
Valdeon Blue Processed Cheese Paste
Spreadable paste processed from Spanish Valdeón blue cheese, blended for culinary use. Under 0406.30.61 as processed from blue-veined cheese, entered via U.S. Note 17 quota provisions. Meets dairy chapter purity standards excluding high-lactose whey products.