Fourme d'Ambert Blue Cheese from Japan
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 — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Except for products described in headings 9903.05.85–9903.05.92, articles the product of Japan, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 12.5 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