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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If processed from specific quota blue-mold
French blue-mold derived cheeses may enter under subheadings for quota-controlled blue varieties.
If with eye formation like Emmentaler blends
Blue cheese mixtures with eye-formation characteristics shift to Swiss-type quota subheadings.
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Import Tips & Compliance
• Include AOC certification and microbial analysis for mold verification
• Secure USDA licenses considering EU blue-mold aggregate limits
• Ensure no added emulsifiers to maintain butter definition compliance
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.
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.