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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If flavored or containing added ingredients
Blue-veined cheeses with flavors or mixtures beyond basic processing move to flavored cheese subheadings.
If from quota countries like EU exceeding blue-mold limits
EU-origin blue-mold processed cheeses enter under quota-specific 0406.90.72 if within aggregate limits.
If butterfat content is 0.5% or less by weight
Low-fat blue-veined substitutes qualify for separate low-butterfat cheese quota subheading.
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Import Tips & Compliance
• Obtain DOP certification and mold culture analysis for Customs verification
• Apply for USDA import licenses early due to calendar-year quotas
• Watch for misclassification if blended with non-blue cheeses
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.
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.
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.