Appenzeller Cheese with Propionibacteria Eyes from Mexico
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 — Mexico → United States
10%
Rate breakdown
9903.05.5510%Except for products described in headings 9903.05.85–9903.05.92 and 9903.05.94, articles the product of Mexico, as provided for in U.S. note 52 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