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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If processed or crumbled, not in original loaf
Once cut or repackaged from original loaf form, classified as 'other' blue-mold cheese outside GN15 loaf provisions
If containing or processed from blue-mold cheese
Products incorporating blue-veined cheese as ingredient fall under other cheese provisions rather than primary blue-mold classification
If not qualifying for GN15 quota provisions
Blue-mold cheese entered outside tariff rate quota requirements uses different statistical suffix
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Import Tips & Compliance
• Obtain USDA import license prior to shipment as required for GN15 quota subheading; verify cheese remains in original loaf shape without trimming
• Provide certification of Penicillium roqueforti veining and country of origin (EU allocation)
• Monitor annual quota exhaustion - EU limit 2,805,383 kg
Related Products under HTS 0406.40.51.00
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.