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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If portioned or sliced from original loaf
Any alteration from cylindrical loaf form shifts to 'other' blue-veined cheese category
If fresh rather than ripened blue-mold
Freshest blue cheeses without full ripening classify as fresh cheese rather than ripened veined types
If blended with non-dairy ingredients
Food preparations containing blue cheese as minor component fall under miscellaneous edible preparations
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Import Tips & Compliance
• Include DOP certificate proving protected designation and original loaf preservation; apply for EU quota share early in calendar year
• Ensure temperature-controlled shipping to maintain veining integrity
• Common pitfall: trimmed loaves reclassify to higher-duty 0406.40.58
Related Products 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.
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.