Fourme d'Ambert Blue Cheese from Germany
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 — Germany → United States
10%
Rate breakdown
9903.05.3910%Except for products described in headings 9903.05.85–9903.05.92 and 9903.05.97, articles the product of a member state of the European Union, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 10 percent, as provided for in U.S. note 52 to this subchapter
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