Appenzeller Cheese with Propionibacteria Eyes from Japan
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 — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%
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