Aged Gammelost Crumbles
Pre-crumbled Gammelost from extended aging offers intense umami from whey fermentation of skim milk. Remains under HTS 0406.90.49.00 as intact Gammelost cheese, not processed into powder. Used in baking or as topping.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If whey-derived exceeding modification thresholds
Fermented whey concentrates may shift if proteins/minerals altered per notes.
If bulk imports beyond Norway's allocation
General other cheese subheading for over-quota entries.
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Import Tips & Compliance
• Differentiate from whey products >95% lactose (heading 1702) via lab analysis
• Label as 'crumbled but not powdered' to avoid 0402 reclassification
• Track quota usage monthly via USDA portal
Related Products under HTS 0406.90.49.00
Gammelost Cheese Wheel
Gammelost is a traditional Norwegian brown cheese made from skimmed cow's milk through a unique fermentation process, resulting in its characteristic tangy flavor and brown color. It falls under HTS 0406.90.49.00 as a specific 'other cheese' classified explicitly as Gammelost, distinct from fresh or soft varieties. This semi-hard cheese is typically aged for months and used in Norwegian cuisine.
Nokkelost Cheese Block
Nokkelost is a Norwegian semi-hard cheese flavored with cloves, cumin, and other spices, made from cow's milk and named for its key-shaped molds. Classified under HTS 0406.90.49.00 due to its explicit naming as one of the two specific cheeses in this subheading for other cheese types. It's rind-washed and aged for a piquant taste.
Imported Gammelost in Wax Coating
Wax-coated wheels of Gammelost protect this aged Norwegian cheese during transport, maintaining its dry, crumbly texture from cow's skim milk. HTS 0406.90.49.00 covers this as Gammelost specifically, excluding waxed coverings from weight per U.S. notes. Ideal for slicing in traditional recipes.
Norwegian Nokkelost Loaf
Nokkelost loaf-shaped cheeses feature embedded spices like caraway in cow's milk base, aged in key molds for authenticity. This subheading 0406.90.49.00 explicitly lists Nokkelost among other cheeses not fitting standard types. Popular grated over pasta or bread.
Traditional Nokkelost in Brine
Nokkelost preserved in brine retains moisture while developing spice flavors from cow's milk curds. HTS 0406.90.49.00 applies as named Nokkelost, fit for direct consumption post-rinsing. Common in Scandinavian delis.