HS Code 0406.40.4800

Import Duty for Cheese And Curd Blue Veined Cheese And Other Cheese Containing Veins Produced By Upenicillium Roquefortiu

Official Description

Cheese and curd: > Blue-veined cheese and other cheese containing veins produced by <u>Penicillium roqueforti</u> : > Other

Hierarchy: Cheese and curd > Blue-veined cheese and other cheese containing veins produced by <u>Penicillium roqueforti</u> > Other

About Chapter 04

As part of Chapter 04 (Milk and cream, not concentrated nor containing added sugar or other sweetening matter), HS Code 0406.40.4800 is a subheading of Fresh (unripened or uncured) cheese, including whey cheese, and curd. This structure helps customs officials verify the nature of imported goods.

Related Codes in this Heading

0406.10.6400

Fresh (unripened or uncured) cheese, including whey cheese, and curd: > Described in additional U.S. note 22 to this chapter and entered pursuant to its provisions

0406.20.9100

Grated or powdered cheese, of all kinds: > Other

0406.30.2400

Processed (process) cheese, not grated or powdered: > Described in additional U.S.note 18 to this chapter and entered pursuant to its provisions

0406.30.2200

Processed (process) cheese, not grated or powdered: > Described in general note 15 of the tariff schedule and entered pursuant to its provisions

0406.20.5700

Grated or powdered cheese, of all kinds: > Containing, or processed from, Bryndza, Gjetost, Gammelost, Nokkelost or Roquefort cheeses

Common Questions

Which US HTS category includes code 0406.40.4800?

Under Chapter 04 (Milk and cream, not concentrated nor containing added sugar or other sweetening matter), the heading Fresh (unripened or uncured) cheese, including whey cheese, and curd contains this specific code for Cheese and curd: > Blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti : > Other.

How much is the customs duty for 0406.40.4800?

Determining the tariff for 0406.40.4800 involves checking the General and Special rates columns. For an automated calculation, use our free tool.

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