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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If organic certification applied
Organic cheeses have separate statistical reporting subheadings.
If containing Cheddar processing methods
American blues with Cheddar-style processes use Cheddar quotas.
If sold as cheese substitute product
US blues marketed as substitutes classify under food preparation quotas.
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Import Tips & Compliance
• US-made blues exempt from import quotas but still need dairy import entry
• Provide production records showing Penicillium roqueforti inoculation method
• Label clearly as US-origin to avoid unnecessary quota license processing
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.