In original loaves
Cheese and curd: > Blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti : > Other: > Described in general note 15 of the tariff schedule and entered pursuant to its provisions: > In original loaves
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 0406.40.51.00
Roquefort Cheese in Original Loaf
Authentic Roquefort cheese from France, produced with Penicillium roqueforti mold creating distinctive blue veins, presented in its traditional cylindrical loaf form directly from the aging cave. This falls under HTS 0406.40.51.00 as blue-veined cheese in original loaves, qualifying under general note 15 quota provisions for tariff rate quota imports. It meets the strict definition of blue-mold cheese requiring import licensing.
Gorgonzola Piccante DOP in Original Loaf
Italian Gorgonzola Piccante DOP, aged longer for sharper flavor with pronounced Penicillium roqueforti blue veining, imported in cylindrical original loaves as produced. Classifies under HTS 0406.40.51.00 for blue-veined cheeses in original loaves pursuant to general note 15 quota. Traditional production maintains protected loaf shape for authenticity.
Danish Blue Cheese Original Loaf
Traditional Danish Blue cheese with creamy texture and sharp Penicillium roqueforti veining, presented in authentic rectangular original loaves. Falls under HTS 0406.40.51.00 as blue-veined cheese in original loaves entered pursuant to GN15 provisions. Produced following classic Danish methods maintaining traditional form.
Fourme d'Ambert AOC Original Loaf
French Fourme d'Ambert AOC blue cheese with natural Penicillium roqueforti veining, imported in tall cylindrical original loaves characteristic of Auvergne production. HTS 0406.40.51.00 classification for blue-veined cheese in original loaves under general note 15. Milder flavor profile maintains authenticity in traditional form.
Cambozola Original Loaf
German Cambozola triple-cream blue cheese combining Camembert softness with Penicillium roqueforti veining, in authentic loaf form. Classifies HTS 0406.40.51.00 as blue-veined cheese original loaves pursuant to GN15 quota. Higher butterfat creates creamy texture while maintaining veined character.
Valdeon Spanish Blue Cheese Loaf
Intense Spanish Valdeón blue cheese wrapped in maple leaves, featuring strong Penicillium roqueforti veining in original cylindrical loaf. HTS 0406.40.51.00 for blue-veined original loaves under general note 15 provisions. Traditional leaf wrapping preserved for authenticity.
Shropshire Blue Original Loaf
English Shropshire Blue with distinctive orange rind and deep Penicillium roqueforti veining, imported in traditional loaf wheels. Falls under HTS 0406.40.51.00 as blue-veined cheese in original loaves per GN15. Rustic English farmhouse character maintained in authentic form.
Bleu d'Auvergne Original Loaf
Classic French Bleu d'Auvergne with creamy texture and abundant Penicillium roqueforti blue veins, in characteristic drum-shaped original loaves. HTS 0406.40.51.00 classification for blue-veined original loaves under quota provisions. Rustic Auvergne production methods preserved.