Liquid Calf Rennet from Germany
Liquid rennet extracted from the stomachs of calves, used primarily in cheesemaking to coagulate milk into curds. It falls under HTS 3507.10.00.00 as a natural enzyme preparation specifically classified as rennet. This product is essential for traditional cheese production like Cheddar and Parmesan.
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
• Obtain FDA prior approval via a Food Contact Notification or GRAS status, as rennet is a food processing aid
• Provide certificates of analysis confirming enzymatic activity and absence of contaminants like antibiotics
• Avoid misclassification as a general enzyme under 3507.90; specify rennet origin to prevent customs disputes