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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If eye-formation develops during cave aging
Cave-aged Cabrales showing eyes may classify under Emmentaler provisions.
If low butterfat (<0.5%) variant produced
Low-fat Cabrales variants fall under separate butterfat quota.
If lactose content >95% dry matter from whey processing
High-lactose byproducts from Cabrales production classify as sugars.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Include PDO certificate verifying Picos de Europa cave maturation
• Document exact milk blend ratios (cow/goat/sheep) for mixed-milk verification
• Test wild mold strains confirming Penicillium roqueforti dominance
Related Products 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.