Other
Cheese and curd: > Processed (process) cheese, not grated or powdered: > Other, including mixtures of the above: > Other: > Containing, or processed from, blue-veined cheese(except Roquefort): > Other
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 0406.30.63.00
Gorgonzola Process Cheese Spread
A smooth, spreadable processed cheese made from Gorgonzola blue-veined cheese blended with emulsifiers and milk solids. It meets the criteria for processed cheese under HTS 0406.30.63.00 as it contains and is processed from blue-veined cheese (except Roquefort), not grated or powdered, and designed for retail use. This classification applies to mixtures incorporating natural blue cheese cultures for flavor.
Danish Blue Processed Cheese Slices
Pre-sliced processed cheese derived from Danablu (Danish blue-veined cheese), melted and reformed with emulsifying salts for uniform texture. Classified under HTS 0406.30.63.00 for being other processed cheese containing blue-veined varieties except Roquefort, suitable for sandwiches. It maintains blue cheese veining and flavor profile post-processing.
Stilton Process Cheese Loaf
A processed cheese loaf incorporating Stilton blue-veined cheese, blended for spreadability and extended shelf life without grating. Falls under HTS 0406.30.63.00 as 'other' processed cheese from blue-veined sources excluding Roquefort, often used in catering. Processing ensures compliance with emulsified dairy product standards.
Cambozola Processed Cheese Block
Processed block cheese made from Cambozola triple-cream blue-veined variety, emulsified for melting properties. HTS 0406.30.63.00 covers this as other processed cheese processed from blue-veined cheese (not Roquefort), ideal for cooking. It retains characteristic white mold veins.
Fourme d'Ambert Process Cheese Dip
Creamy processed cheese dip base using Fourme d'Ambert blue-veined cheese, prepared for retail dipping applications. Classified in HTS 0406.30.63.00 for processed forms containing blue-veined cheese except Roquefort, not powdered. Emphasizes natural blue flavors in emulsified state.
Bleu d'Auvergne Processed Slices
Individually sliced processed cheese from Bleu d'Auvergne blue-veined milk, with added stabilizers for packaging. HTS 0406.30.63.00 applies to this other processed cheese derived from qualifying blue-veined types, excluding Roquefort. Popular for quick meals.
Blue Castello Cream Cheese Spread
Soft processed spread from Blue Castello double-cream blue-veined cheese, emulsified for easy spreading. Under HTS 0406.30.63.00 as other processed cheese mixtures from blue-veined sources (not Roquefort). High cream content enhances richness.
Roquefort-Style Blue Processed Blend
Processed cheese blend imitating Roquefort but using other blue-veined sheep's milk cheeses, not actual Roquefort. HTS 0406.30.63.00 for other processed containing blue-veined (explicitly excepting Roquefort), in block form. Differentiated by processing method.
Shropshire Blue Process Cheese Wheel
Mini processed cheese wheels from Shropshire Blue veined cheese, reformed for uniform ripening. Classified HTS 0406.30.63.00 as processed from blue-veined cheese other than Roquefort, not grated. Retains orange rind appearance.