Romanian Sheep Milk Bryndza
Authentic Romanian Bryndza made exclusively from sheep's milk, aged briefly to develop its characteristic pungent aroma and creamy-yet-crumbly consistency. Classified under HTS 0406.90.05.00 specifically for Bryndza cheese, recognized for its traditional production in the Carpathian region. Used in national dishes like mamaliga.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If packaged with eye-forming characteristics or as Emmentaler type
Cheeses with eye formation from specific bacteria classify under Swiss/Emmentaler subheadings, differing from Bryndza's lactic fermentation
If semi-soft and meeting Gruyere-process criteria
Processed cheeses or those with Gruyere characteristics fall under 0406.30, separate from unprocessed fresh regional cheeses like Bryndza
If brined and preserved beyond fresh state
Fruit/veg note exclusion doesn't apply, but heavily preserved dairy may shift to Chapter 20 if no longer fitting fresh cheese definitions
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Import Tips & Compliance
• Check aggregate cheese quota under Additional U.S
• Note 16; provide certificate of origin proving traditional sheep milk production; avoid mislabeling as generic feta which has separate classification
Related Products under HTS 0406.90.05.00
Traditional Slovak Bryndza Cheese
Bryndza is a soft, tangy sheep's milk cheese originating from Slovakia and Eastern Europe, characterized by its crumbly texture and strong salty flavor. It falls under HTS 0406.90.05.00 as a specific type of 'other cheese' classified distinctly as Bryndza, distinct from fresh cheeses or those with specific molds. Produced through traditional lactic fermentation without rennet.
Polish Oscypek-Style Bryndza
Bryndza cheese produced in Poland from smoked sheep milk whey, similar to Oscypek but in softer form, with a salty, smoky profile. HTS 0406.90.05.00 covers Bryndza as other cheese, accommodating regional variations while maintaining sheep milk base. Not molded like certain whey concentrates per chapter notes.
Bulgarian Brined Bryndza Cheese
Bulgarian variant of Bryndza stored in brine for preservation, made from full-fat sheep milk with a sharp, creamy taste ideal for salads. Falls precisely under HTS 0406.90.05.00 as Bryndza, distinct from Greek Feta due to production method and regional naming. Meets Chapter 4 natural dairy criteria without additives.
Hungarian Juhtúró Bryndza
Hungarian Juhtúró, a traditional Bryndza-style sheep cheese with high salinity and short aging, used in goulash and breads. Classified in HTS 0406.90.05.00 for its Bryndza designation and pure sheep milk composition. Excludes dehydrated or modified forms per chapter definitions.
Artisanal Czech Ovčí Sýr Bryndza
Czech artisanal Ovčí Sýr, known as Bryndza, from pasture-fed sheep milk, featuring a fresh, briny taste and natural rind. HTS 0406.90.05.00 designates it as Bryndza cheese within other cheeses, honoring Central European dairy traditions. Not a whey concentrate due to molding capability exclusion.
Serbian Traditional Bryndza
Serbian Bryndza from mountain sheep herds, naturally fermented with a robust flavor profile for local cuisine. Under HTS 0406.90.05.00 as Bryndza, it qualifies as other cheese not fitting quota-specific types like Cheddar or Swiss. Adheres to natural butter definition without emulsifiers.