Appenzeller Cheese with Propionibacteria Eyes from Canada
Swiss Appenzeller cheese featuring eyes from Propionibacterium freudenreichii fermentation, classified as Emmentaler-type with eye formation under HTS 0406.90.48. Semi-hard cow's milk cheese with herbal rind and complex flavor profile from regional production methods. 'Other' category captures regional Swiss cheeses meeting eye formation criteria.
Duty Rate — Canada → United States
10%
Rate breakdown
9903.03.0110%Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Import Tips
• Provide microbial analysis confirming eye-forming bacteria; Swiss origin requires quota documentation
• Maintain 4-8°C shipping temperatures to preserve eye integrity
• Avoid rind removal which affects weight declaration