Danish Blue Cheese Original Loaf
Traditional Danish Blue cheese produced from cow's milk, featuring bold Penicillium roqueforti veins and creamy texture, supplied in full original loaves as aged. HTS 0406.40.54.00 applies to these quota-eligible blue-veined cheeses in loaf form per note 17. Originating from Denmark within EU allocation.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If flavored or blended
Processed blue-mold varieties with additions classify outside pure cheese subheadings.
If fresh unripened varieties
Non-veined or early-stage blue cheese may classify as fresh cheese.
If containing non-milk fats
Chapter note excludes products replacing milk constituents with other fats.
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Import Tips & Compliance
• Apply for USDA license early; Denmark falls under EU-27 quota of 2,805,383 kg for blue-mold
• Submit microbial analysis verifying Penicillium roqueforti; ensure no adulterants per chapter notes
• Prevent reclassification by shipping in protective packaging that maintains loaf integrity
Related Products under HTS 0406.40.54.00
Roquefort Cheese in Original Loaf
Authentic Roquefort cheese from France, made from sheep's milk with characteristic blue veins from Penicillium roqueforti mold, presented in its traditional large cylindrical loaf form directly from the aging cave. This falls under HTS 0406.40.54.00 as blue-veined cheese in original loaves, subject to U.S. import quota note 17 for blue-mold cheeses. The loaf format preserves the artisanal production method without portioning.
Gorgonzola Piccante DOP Loaf
Italian Gorgonzola Piccante DOP, a sharp, crumbly blue-veined cow's milk cheese formed into large traditional loaves with extensive Penicillium roqueforti marbling. Classified under HTS 0406.40.54.00 for blue-veined cheeses in original loaves pursuant to quota note 17. The intact loaf presentation maintains DOP authenticity standards.
Fourme d'Ambert AOP Loaf
French Fourme d'Ambert AOP blue cheese from cow's milk, known for its tall cylindrical loaves with balanced Penicillium roqueforti veining and nutty flavor. Falls under HTS 0406.40.54.00 as original loaf blue-veined cheese under quota note 17. Maintains protected designation through unprocessed loaf export.
Cambozola German Blue Loaf
Cambozola triple-cream blue cheese from Germany, combining Camembert softness with Penicillium roqueforti veins in large original loaves. Classified in HTS 0406.40.54.00 for blue-veined cheeses in loaves under note 17 quota. High milkfat content distinguishes its creamy profile.