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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not in original loaf form
Portioned, sliced, or repackaged Roquefort falls under other blue-mold preparations outside loaf format.
If processed or containing substitutes
Blends or cheese substitutes processed from blue-mold cheese classify under other blue-veined preparations.
If exceeding quota without license
Over-quota blue-mold imports may enter general subheadings but face higher duties without note 17 provisions.
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Import Tips & Compliance
• Obtain USDA import license required for quota under Additional U.S
• Note 17; EU-27 has 2,805,383 kg allocation
• Provide certificate of origin verifying production in Roquefort AOP region and Penicillium roqueforti veining
• Avoid misclassification by ensuring cheese remains in unportioned original loaf form; cutting voids this subheading
Related Products under HTS 0406.40.54.00
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.
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.
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.