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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If Emmentaler-type processing
Similar appearance cheeses may misclassify without DOP proof.
If high whey protein
Protein concentrates >80% whey proteins shift to albumins chapter.
Not sure which classification is right?
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Import Tips & Compliance
• DOP certification mandatory for Spanish quota preference
• Raw milk pathogen testing certificates required for all unpasteurized
• Small DOP production; coordinate with Spanish exporters for quota share
Related Products 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.