Other
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: > Other
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 0406.40.52.00
Roquefort Blue Cheese Wheels
Authentic Roquefort cheese from France, made from sheep's milk with characteristic blue veins produced by Penicillium roqueforti mold. This artisanal blue-veined cheese falls under HTS 0406.40.52.00 as it is entered pursuant to general note 15 provisions for quota-eligible imports. It features a creamy texture and pungent flavor typical of high-quality blue cheeses.
Gorgonzola Piccante Blue Cheese
Italian Gorgonzola Piccante, a firm blue-veined cheese aged longer for sharper flavor, produced with Penicillium roqueforti. Classified under HTS 0406.40.52.00 for quota-eligible blue-veined cheeses entered per general note 15. Distinct marble-like veining and crumbly texture define this product.
Danish Blue Cheese Loaves
Creamy Danish Blue cheese with bold Penicillium roqueforti veining, known for its tangy taste and white rind. This product qualifies for HTS 0406.40.52.00 as quota-eligible blue-veined cheese under general note 15 provisions. Produced from cow's milk in Denmark.
Cambozola Triple Cream Blue Cheese
German Cambozola triple cream blue, combining Camembert softness with Penicillium roqueforti blue veins for mild flavor. Enters under HTS 0406.40.52.00 pursuant to general note 15 quota provisions for blue-veined cheeses. High fat content (50%+) distinguishes this creamy variety.
Fourme d'Ambert Blue Cheese
French Fourme d'Ambert AOC blue cheese with tall cylindrical shape and Penicillium roqueforti veining throughout. Classified in HTS 0406.40.52.00 for quota-eligible imports under general note 15. Made from raw cow's milk with earthy, nutty profile.
Stilton Blue Cheese Truckles
Traditional English Stilton PDO blue cheese in small truckle cylinders, veined with Penicillium roqueforti. Qualifies for HTS 0406.40.52.00 under general note 15 provisions, though UK has separate quota considerations. Rich, mellow flavor from long aging.
Bleu d'Auvergne Blue Cheese
Robust French Bleu d'Auvergne from Auvergne region, featuring dense Penicillium roqueforti veining and creamy consistency. Enters HTS 0406.40.52.00 pursuant to quota-eligible general note 15 for blue-veined cheeses. Cow's milk base with spicy character.
Shropshire Blue Cheese
English Shropshire Blue with distinctive orange rind and Penicillium roqueforti interior veining, offering sweet-spicy balance. Classified under HTS 0406.40.52.00 for general note 15 quota entry of blue-veined cheeses. Handmade from cow's milk.
Valdeon Spanish Blue Cheese
Intense Spanish Valdeón blue cheese wrapped in maple leaves, densely veined by Penicillium roqueforti. HTS 0406.40.52.00 applies for quota-eligible imports under general note 15. Blend of cow/goat/sheep milks gives complex pungency.
Blue Castello Cream Cheese
Danish Blue Castello, a soft-ripened cream blue cheese with mild Penicillium roqueforti veining and high moisture. Enters under HTS 0406.40.52.00 quota provisions of general note 15 for blue-veined varieties. Spreadable texture ideal for retail.
Gamoneu Blue Cheese
Rare Asturian Gamoneu from Spain, intensely veined with Penicillium roqueforti, aged in caves. HTS 0406.40.52.00 for general note 15 quota-eligible blue cheese imports. Mixed cow/goat milk with smoky notes.
Picon Bejes-Tresviso Blue Cheese
Protected Spanish Picon Bejes-Tresviso DOP blue, powerfully veined by Penicillium roqueforti from raw mixed milks. HTS 0406.40.52.00 quota entry per general note 15. Mountain-made with intense flavor development.
Crottin de Chavignol Blue Variant
Rare blue variant of French Crottin de Chavignol goat cheese with Penicillium roqueforti development. Enters HTS 0406.40.52.00 as quota-eligible blue-veined per general note 15. Small goat milk wheels with complex veining.
Bulk Blue Castello Wedges
Industrial bulk packs of Blue Castello wedges for food service, veined with Penicillium roqueforti. HTS 0406.40.52.00 for general note 15 quota-eligible blue cheese imports. Larger format than retail packs.
Buxton Blue Cheese
Creamy English Buxton Blue with full Penicillium roqueforti veining and natural rind. Classified HTS 0406.40.52.00 under quota-eligible general note 15 for UK blue-veined cheeses. Hand-ladled curd creates unique texture.