Ekte Geitost Whey Cheese
Authentic pure goat milk Gjetost, slowly cooked from whey to achieve signature brown color and fudgy texture, categorized as other Gjetost under HTS 0406.90.25.00. Qualifies as cheese via Chapter Note for molded whey products with required fat and dry matter levels. Niche import for Scandinavian delis.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If condensed milk without whey concentration
Non-cheese condensed dairy goes to heading 0402; lacks molding per Chapter Note.
If Italian-type cow's milk variant
Cow-milk Italian cheeses have separate quotas (Additional U.S. Note 22).
If >95% lactose from whey
Lactose-dominant whey products excluded to heading 1702 by Chapter Note (b).
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Import Tips & Compliance
• Verify against Additional U.S
• Note 16 cheese quotas; Norway prioritized
• Provide compositional breakdown (fat, dry matter) in entry docs
• Common pitfall: mislabeling as yogurt—emphasize cheese molding
Related Products under HTS 0406.90.25.00
Norwegian Brunost Gjetost
Brown goat cheese made from whey, goat's milk, and cow's milk through caramelization, resulting in a firm, sweet texture typical of Gjetost varieties. It falls under HTS 0406.90.25.00 as 'other Gjetost cheeses' distinct from the primary Gudbrandsdalsost subheading, meeting Chapter 4 criteria for whey-based cheeses with specific fat and dry matter content. Primarily imported from Norway for specialty cheese markets.
Fløtemysost Gjetost
Creamy brown cheese produced from cow's milk cream and whey, caramelized for a rich, spreadable consistency classified as other Gjetost. Meets HTS 0406.90.25.00 as it qualifies as cheese under Chapter Note criteria for whey concentration with added milkfat (5%+ on dry matter, 70-85% dry matter). Popular in Scandinavian imports for gourmet retail.
Geitost Brown Goat Cheese
Traditional Norwegian Gjetost made exclusively from goat's milk whey, boiled down to a dense, caramel-sweet block fitting 'other Gjetost cheeses.' Classified under HTS 0406.90.25.00 due to its whey-derived nature and molding capability as per Chapter 4 notes on concentrated whey cheeses. Imported for ethnic food stores and cheese boards.
Prim Gjetost Cheese
Mild flavored Gjetost variant from mixed goat and cow whey, lightly caramelized for a softer texture than standard brown cheese. Falls under HTS 0406.90.25.00 as other Gjetost, satisfying the three characteristics for whey concentration classification as cheese in heading 0406. Commonly imported in wheels for slicing.
Mellow Mysost Gjetost
Softer, younger Gjetost made from cow whey and milk, with reduced cooking time for milder caramel flavor, classified as other under Gjetost subheading 0406.90.25.00. Conforms to heading 0406 cheese definition for whey-based molded products with precise fat/dry matter specs.
Crafted Norwegian Fløteost
Artisanal cream-enriched Gjetost from whey and high-fat cow milk, yielding a smooth, sliceable brown cheese for HTS 0406.90.25.00 other Gjetost. Meets Chapter 4 concentration criteria: 5%+ milkfat on dry matter, 70-85% dry matter, molded form.