HS Code 0406.40.5200

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

Within the hierarchy of Chapter 04 ("Milk and cream, not concentrated nor containing added sugar or other sweetening matter"), HS Code 0406.40.5200 is categorized under Fresh (unripened or uncured) cheese, including whey cheese, and curd. This precise classification is required for all import documentation.

Related Codes in this Heading

0406.30.3200

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

0406.20.7500

Grated or powdered cheese, of all kinds: > Other

0406.30.4400

Processed (process) cheese, not grated or powdered: > Described in additional U.S. note 20 to this chapter and entered pursuant to its provisions

0406.90.0810

Other cheese: > Described in additional U.S. note 18 to this chapter and entered pursuant to its provisions > Produced in Canada and not subject to licensing requirements

0406.30.8100

Processed (process) cheese, not grated or powdered: > Described in additional U.S. note 22 to this chapter and entered pursuant to its provisions

Common Questions

Under which chapter is 0406.40.5200 found?

This code is part of the Fresh (unripened or uncured) cheese, including whey cheese, and curd group in Chapter 04. It is officially described as Cheese and curd: > Blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti : > Other in the Harmonized Tariff Schedule.

Importing 0406.40.5200: What are the costs?

Tariff rates for 0406.40.5200 depend on trade agreements (like USMCA) and potential penalties (like Section 301). For a detailed breakdown, please use the Import Calculator.

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