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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If sold as natural unmelted blocks
Natural blue-veined cheese without processing into emulsified form falls under fresh or processed but not 'process cheese' subheading.
If grated or powdered form
Grated or powdered versions of blue-veined processed cheese shift to 'other' preparations subheading.
If mixed with non-dairy additives exceeding dairy limits
Products where dairy is replaced by other substances become food preparations outside Chapter 4.
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Import Tips & Compliance
• Obtain USDA import license due to cheese quota restrictions; verify blue-veined cheese origin excludes Roquefort
• Ensure lab analysis confirms processed cheese composition to avoid reclassification
Related Products under HTS 0406.30.63.00
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.