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Cheese and curd: > Blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti : > Other: > 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 0406.40.70.00
Roquefort Blue Cheese Wheels
Authentic Roquefort cheese from France, made from sheep's milk with characteristic blue veins created by Penicillium roqueforti mold. This artisanal blue-veined cheese is aged in limestone caves, developing its pungent flavor and creamy texture. Classified under HTS 0406.40.70.00 as other blue-veined cheese not specified elsewhere in the blue-mold category.
Danish Blue Cheese Blocks
Creamy Danablu cheese produced in Denmark from cow's milk, featuring bold blue veins from Penicillium roqueforti inoculation. Known for its sharp, salty taste and crumbly texture, it's a staple in European cheese markets. Falls under HTS 0406.40.70.00 as other blue-veined cheese beyond specific named varieties.
Gorgonzola Piccante Wheels
Intensely flavored Italian Gorgonzola Piccante, a cow's milk blue cheese aged longer for sharper taste and firmer texture with prominent Penicillium roqueforti veins. This 'sharp' variety contrasts with milder dolce types. HTS 0406.40.70.00 covers it as unspecified blue-veined cheese.
Fourme d'Ambert Blue Cheese Loaves
Traditional French Fourme d'Ambert from Auvergne, cylinder-shaped cow's milk cheese with natural Penicillium roqueforti veining creating its signature blue marbling. Offers nutty, earthy flavors with creamy consistency. Classified in HTS 0406.40.70.00 as other French blue-veined variety.
Cambozola Triple Cream Blue Cheese
German Cambozola combines creamy triple cream texture with mild Penicillium roqueforti blue veining, bridging Camembert softness and Gorgonzola pungency. Higher fat content creates luxurious mouthfeel. HTS 0406.40.70.00 includes this hybrid blue-veined cheese.
Shropshire Blue Cheese Wedges
English Shropshire Blue features distinctive orange rind and deep Penicillium roqueforti veining throughout rich cow's milk interior. Rich, buttery flavor with piquant blue notes distinguishes it from traditional Stilton. Falls under HTS 0406.40.70.00 as other UK blue-veined cheese.
Valdeon Spanish Blue Cheese
Intense Spanish Valdeón made by blending cow and goat milk, wrapped in maple leaves developing complex Penicillium roqueforti veining. Smoky, spicy profile from natural leaf wrapping. HTS 0406.40.70.00 covers this other blue-veined cheese variety.
Bleu d'Auvergne Blue Cheese
Classic French Bleu d'Auvergne from Auvergne region, cow's milk cheese with abundant Penicillium roqueforti veining creating bold blue-green marbling. Creamy yet piquant with earthy undertones. Classified under HTS 0406.40.70.00 as other French blue variety.
Oregon Blue Cheese Wheels
American-crafted Oregon Blue from Pacific Northwest cow's milk, handcrafted with Penicillium roqueforti for authentic veining matching European styles. Balanced creamy-piquant profile suits US tastes. HTS 0406.40.70.00 includes US-made blue-veined cheeses.
Cabrales Spanish Blue Cheese
PDO Cabrales from Spain's Picos de Europa, naturally cave-aged blending cow/goat/sheep milks with wild Penicillium roqueforti creating intense blue veining. Potent aroma and complex flavors. HTS 0406.40.70.00 for other Spanish blue-veined.