Culinary Cheesecloth Synthetic-Cotton from Japan
Dyed cheesecloth specifically for culinary straining, woven from <85% synthetic staples mixed mainly with cotton, under 170 g/m², open weave ≤33 threads/cm² per note (d). Its loose structure allows liquid passage while retaining solids, ideal for cheese making and jams. Machine-dyed for food-safe color consistency.
Duty Rate — Japan → United States
14.9%
Rate breakdown
9903.05.480%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 equal to or greater than 12.5 percent, as provided for in U.S. note 52 to this subchapter
Import Tips
• Certify food-contact compliance (FDA standards) alongside HTS weave docs to avoid food safety holds
• Document exact thread count; denser weaves risk reclass to voiles without cheesecloth openness
• Use non-reactive dyes; customs may test for migration in food-grade imports