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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If in original molded wheels
Unprocessed natural blue-mold cheese in primary form uses a different subheading before emulsification.
If butterfat content 0.5% or less
Low-fat cheese substitutes fall outside standard cheese quotas into preparations.
If fresh soft-ripened variety
Fresh, unprocessed blue-veined soft cheeses classify under grated/fresh subheadings.
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Import Tips & Compliance
• Check country-specific cheese quotas (e.g
• EU limits); provide melting process documentation
• Avoid mislabeling as natural cheese to prevent duty disputes
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.
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.