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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If grated or in consumer-ready grated packs
Grated blue cheese, even triple cream varieties, moves to grated subheadings.
If containing added emulsifiers for spreadability
Processed blue cheese spreads with emulsifiers classify under processed cheeses.
If dairy spread with 39-80% milkfat meeting butter definitions
High-fat spreadable blues may qualify as dairy spreads under heading 0405.
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Import Tips & Compliance
• Document triple cream status (fat >60%) to justify premium classification
• Provide lab results showing balanced white/grey molds with blue veining
• Monitor EU-27 aggregate quota closely as German blues compete with French imports
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.
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.