Fourme d'Ambert Blue Cheese from Canada
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.
Duty Rate — Canada → United States
10%
Rate breakdown
9903.05.2910%Section 301 (forced labor) — additional 10% ad valorem on products of Canada
Import Tips
• 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