Other
Cheese and curd: > Other cheese: > Other cheeses, and substitutes for cheese, including mixtures of the above: > Other, including mixtures of the above (excluding goods containing mixtures of subheadings 0406.90.61 or 0406.90.63): > Containing, or processed from, blue-veined cheese: > Other
Duty Rate (from China)
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
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)
Products classified under HTS 0406.90.74.00
Cambozola Blue Cheese
Cambozola is a soft, creamy blue-veined cheese made from pasteurized cow's milk with characteristic blue marbling from Penicillium roqueforti mold. It falls under HTS 0406.90.74.00 as 'other' cheese containing or processed from blue-veined cheese, distinct from quota-specific blue-mold varieties like Roquefort. This classification applies to its processed triple-cream style with white rind and blue veins.
Gorgonzola Piccante DOP Blue Cheese
Gorgonzola Piccante is a sharp, crumbly Italian blue-veined cheese aged longer for intense flavor, made from cow's milk with natural blue mold veins. Classified under HTS 0406.90.74.00 as 'other' containing blue-veined cheese, it avoids specific blue-mold quotas due to its non-Stilton, non-Roquefort status. The DOP designation confirms authentic blue-veined processing.
Danish Blue Cheese Wheels
Danish Blue is a creamy, pungent blue-veined cheese from Denmark, produced with cow's milk and injected blue mold for distinctive veins and tang. It is classified under HTS 0406.90.74.00 as 'other' blue-veined cheese not covered by primary blue-mold quotas. The full wheels maintain characteristics of processed-from-blue-veined varieties.
Fourme d'Ambert Blue Cheese
Fourme d'Ambert is a French semi-hard blue cheese with natural veining from Penicillium mold, known for its earthy, nutty profile from cow's milk. HTS 0406.90.74.00 covers it as 'other' processed-from-blue-veined cheese, separate from Roquefort-specific quotas. Its cylindrical shape and veining confirm blue-veined classification.
Blue Stilton Cheese Crumbles
Blue Stilton crumbles are processed from the iconic UK blue-veined cheese, featuring creamy texture and bold blue mold veins from cow's milk. Classified under HTS 0406.90.74.00 as 'other' containing blue-veined cheese, exempt from Stilton-specific limits if not whole UK-origin. The crumbled form qualifies as processed-from-blue-veined.
Roquefort-Processed Cheese Spread
This spread is made by processing Roquefort blue cheese with cream for a smooth, veined texture suitable for spreading. HTS 0406.90.74.00 applies as 'other' cheese containing or processed from blue-veined (Roquefort) types, outside primary sheep-milk quotas. It meets criteria for blue-veined substitutes without exceeding mixture exclusions.
Gorgonzola Dolce Blue Cheese Portions
Gorgonzola Dolce portions are soft, sweet younger blue-veined cheese cut from larger wheels, with mild blue mold from Italian cow's milk. Under HTS 0406.90.74.00 as 'other' blue-veined, it differs from aged Piccante or quota Italian-types. Pre-portioned for retail distinguishes its processed nature.
Blue Cheese and Cream Mixture Wedges
These wedges blend generic blue-veined cheese with cream, creating a milder processed product with visible veins. HTS 0406.90.74.00 classifies it as mixtures containing blue-veined cheese, excluding quota mixtures of 0406.90.61/63. The emulsion stays within dairy cheese definitions per Chapter notes.
Shropshire Blue Cheese Loaf
Shropshire Blue is a UK cow's milk cheese with orange rind and deep blue veins, processed for rich, tangy flavor. It fits HTS 0406.90.74.00 as 'other' blue-veined not under Stilton exemption or main quotas. The loaf form highlights its processed-from-blue status.
Valdeon Blue Cheese
Valdeon is a Spanish intense blue cheese wrapped in leaves, blending cow and goat milk with strong blue veins. Classified HTS 0406.90.74.00 as 'other' containing blue-veined, outside EU blue-mold core quotas. Leaf wrapping doesn't alter cheese classification per notes.
Processed Cabrales Blue Cheese Cubes
Cabrales cubes are pre-cut from Spanish natural cave-aged blue cheese with sharp blue veins from mixed milks. HTS 0406.90.74.00 for 'other' processed-from-blue-veined, distinct from fresh blocks. Cubing constitutes processing qualifying the subheading.
Blue Castello Cream Cheese
Blue Castello is a Danish triple-cream blue cheese with soft texture and subtle veins for spreading. Under HTS 0406.90.74.00 as processed blue-veined 'other' cheese, higher fat content fits dairy notes. Its creaminess distinguishes from hard blues.
Piccantina Blue Cheese
Piccantina is an Italian sharp blue from cow's milk, aged for crumbly texture with pronounced veins. HTS 0406.90.74.00 covers as 'other' blue-veined excluding loaf quotas. Its small wheels suit this processed category.
Bleu d'Auvergne Slices
Bleu d'Auvergne slices are from French cow's milk blue with bold veins and creamy paste, pre-sliced for convenience. Classified HTS 0406.90.74.00 as sliced 'other' processed-from-blue-veined. Slicing qualifies as processing.
Blue Cheese Substitute Wedges
These wedges mimic blue-veined cheese using whey concentrates and mold cultures for vegan-like dairy alternative. HTS 0406.90.74.00 as substitutes containing blue-veined characteristics per notes, if milk-derived. Fits 'other' mixtures excluding high-lactose whey.