Appenzeller Cheese with Propionibacteria Eyes from China
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 — China → United States
17.5%
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
9903.88.157.5%Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
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