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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If dehydrated or ghee-like butter from whey
Dehydrated blue cheese byproducts may classify as other butter products.
If with non-dairy fats or emulsifiers
Added non-milk fats shift to food preparations outside Chapter 4.
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Import Tips & Compliance
• Disclose exact blue-veined percentage to confirm >0406.90.63 mixtures exclusion
• Obtain fat solids analysis matching Chapter 4 butter criteria
• Use licensed importers familiar with USDA reallocations
Related Products 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.