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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If from non-blue-veined base
Processed cheese without blue-veined origin uses general 'other' subheading.
If quota-excluded low-fat type
Certain low-butterfat cheeses bypass specific blue quotas into general other.
If dried infant formula ingredient
Dairy powders from whey concentrates shift to Chapter 19 if >95% lactose.
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Import Tips & Compliance
• Document blue-veined content percentage; apply for quota license early
• Test for emulsifier levels to confirm process cheese status
Related Products 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.
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.