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.

Import Duty Rates by Country of Origin

Origin CountryMFN RateCh.99 SurchargesTotal Effective Rate
🇨🇳China15%+17.5%32.5%
🇲🇽Mexico15%+10.0%25%
🇨🇦Canada15%+10.0%25%
🇩🇪Germany15%+10.0%25%
🇯🇵Japan15%+10.0%25%

Alternative Classifications

This product could be classified differently depending on its characteristics or intended use.

0406.90.72Lower: 27.5% vs 32.5%

If blended with other cheeses

Valdeón often mixed with goat cheese - predominant character determines heading

0406.40.58Higher: 37.5% vs 32.5%

If unwrapped or trimmed

Removal of traditional leaf covering or loaf trimming shifts classification

Not sure which classification is right?

Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.

Import Tips & Compliance

Leaf wrapping counts as protective covering - no weight allowance per US note; declare accurately. 'Other countries' quota more available than EU

Ensure customs recognizes Valdeón veining meets Penicillium definition

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.

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.

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.