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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If milkfat 39-80% resembling dairy spreads
Spreadable emulsions with lower fat may classify as dairy spreads under heading 0405.
If fresh unprocessed Roquefort blocks
Unprocessed Roquefort enters under fresh blue-mold subheadings with quotas.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Provide Roquefort content percentage and origin docs for French sheep-milk verification
• Check aggregate blue-mold quotas for EU imports
• Label as 'processed from blue-veined' to prevent dairy spread misclassification
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.
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.
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.