Cheesecloth (226)
Woven fabrics of cotton, containing 85 percent or more by weight of cotton, weighing not more than 200 g/m²: > Bleached: > Plain weave, weighing more than 100 g/m²: > Of numbers 43 to 68 > Cheesecloth (226)
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.13, 9903.88.18, 9903.88.33, 9903.88.34, 9903.88.35, 9903.88.36, 9903.88.37, 9903.88.38, 9903.88.40, 9903.88.41, 9903.88.43, 9903.88.45, 9903.88.46, 9903.88.48, 9903.88.56, 9903.88.64, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(e) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(f)
Products classified under HTS 5208.22.60.90
Bleached Cotton Cheesecloth Grade 60
This is a bleached plain weave cotton cheesecloth with yarn number between 43 and 68, weighing over 100 g/m² but not more than 200 g/m², and containing 85% or more cotton by weight. It meets HTS 5208.22.60.90 specifications for cheesecloth (226), commonly used for straining and filtering in food preparation. The bleaching process ensures it's clean and suitable for direct contact with edibles.
Grade 40 Bleached Cotton Cheesecloth Roll
A roll of grade 40 bleached cheesecloth made from 100% cotton in plain weave, with average yarn number 43-68 and weight exceeding 100 g/m² up to 200 g/m². Classified under HTS 5208.22.60.90 due to its cheesecloth (226) structure optimized for straining liquids in brewing and cheese-making. Bleaching removes impurities for hygienic applications.
Bleached Cotton Cheesecloth 120 g/m²
Standard bleached cheesecloth at 120 g/m², plain weave cotton fabric ≥85%, yarn numbers 43-68, ideal for culinary straining. Classified in HTS 5208.22.60.90 as cheesecloth (226) due to its specific weight and construction for liquid filtration. Bleaching ensures whiteness and cleanliness.
Brewer's Bleached Cotton Cheesecloth
Bleached cheesecloth tailored for homebrewing, plain weave 85%+ cotton, yarn 43-68, weight >100 g/m² ≤200 g/m². Fits HTS 5208.22.60.90 as cheesecloth (226) for hop straining and wort filtering. Bleached to prevent contamination in beer production.
Grade 55 Bleached Cheesecloth Sheet
Pre-cut sheets of grade 55 bleached cotton cheesecloth, plain weave with specs matching HTS 5208.22.60.90: 85%+ cotton, yarn 43-68, 100-200 g/m². Used for nut milk straining and herbal infusions. Bleaching provides sterility for kitchen use.
Pharmaceutical Grade Bleached Cheesecloth
Ultra-clean bleached cheesecloth for pharmaceutical filtering, plain weave cotton ≥85%, yarn #43-68, weight 100-200 g/m². HTS 5208.22.60.90 cheesecloth (226) due to precise construction for sterile applications. Bleached without harsh chemicals.
Artisan Cheesecloth 150 g/m² Bleached
Premium artisan bleached cheesecloth at 150 g/m², 100% cotton plain weave, yarn 43-68. Classifies under HTS 5208.22.60.90 for cheesecloth used in small-batch cheesemaking. High weight ensures durability during pressing.
Bleached Cotton Cheesecloth for Cheese Making
Specialty bleached cheesecloth designed for cheese production, plain weave with yarn numbers 43-68, 85%+ cotton, weight 100-200 g/m². Fits HTS 5208.22.60.90 as cheesecloth (226) for draining curds without imparting fibers. Its loose weave and bleached finish ensure food safety compliance.
Industrial Grade 50 Bleached Cheesecloth
Heavy-duty bleached cotton cheesecloth grade 50 for industrial filtering, plain weave, 85-100% cotton, yarn #43-68, weight 100-200 g/m². Precisely matches HTS 5208.22.60.90 cheesecloth criteria for applications in paint straining and herbal processing. Bleached for purity and minimal lint.
Food-Grade Bleached Cheesecloth Fabric
Food-grade bleached plain weave cheesecloth from high-cotton content yarn (43-68 number), 100-200 g/m² weight. HTS 5208.22.60.90 classification for cheesecloth used in yogurt straining and jam making. Meets strict bleaching standards for direct food contact.