HTS US: 0406.XX.XXXX
Description
This heading covers all types of cheese and curd, which includes a wide range of dairy products derived from milk by coagulation. The products under this heading can be classified by their texture, moisture content, production method, and aging process. The heading includes:
- Fresh Cheese and Curd: Soft, unripened cheeses with high moisture content such as cottage cheese and cream cheese.
- Matured Cheese: Cheeses that have undergone an aging or ripening process, including hard and semi-hard varieties.
- Processed Cheese: Cheese products made by blending natural cheeses with emulsifying agents and other ingredients.
- Grated or Powdered Cheese: Cheese that has been shredded or powdered for convenience or culinary uses.
Code Hierarchy
- Section I: Live Animals; Animal Products (Chapters 01-05)
- Chapter 04: Dairy Produce; Birds’ Eggs; Natural Honey; Edible Products of Animal Origin, Not Elsewhere Specified or Included
- Heading 0406: Cheese and curd.
- US HTS Code (10-digit):
0406.XX.XXXX– The last digits specify the exact type, form, and preparation of the cheese or curd.
Detailed Breakdown of Subheadings
The 4-digit HS heading 0406 is divided into specific 6-digit and 10-digit codes that identify the particular kind of cheese or curd product.
| HS/HTS Code | Description | Examples & Notes |
|---|---|---|
| 0406.10 | Fresh (unripened or uncured) cheese, including whey cheese and curd | Soft cheeses with high moisture content, such as cottage cheese, cream cheese, and curds. |
0406.10.0000 |
Fresh cheese and curd, including whey cheese | |
| 0406.20 | Grated or powdered cheese, of all kinds | Cheese prepared in a shredded or powdered form for culinary use. |
0406.20.0000 |
Grated or powdered cheese | |
| 0406.30 | Processed cheese, not grated or powdered | Cheese products made by blending natural cheeses with emulsifiers and additional ingredients. |
0406.30.0000 |
Processed cheese (blocks, slices, spreads) | |
| 0406.40 | Blue-veined cheese and other types of ripened cheese | Includes Roquefort, Gorgonzola, Stilton, and other cheeses with mold veins or ripened by bacterial cultures. |
0406.40.1000 |
Blue-veined cheeses | |
0406.40.9000 |
Other ripened cheeses (e.g., Cheddar, Gouda, Emmental) |
What is NOT Classified Here?
To avoid misclassification, note these exclusions:
- Milk and cream in liquid form are classified under Heading 0401.
- Butter and other fats derived from milk fall under Heading 0405.
- Casein, caseinates, and other milk proteins are classified under Heading 3501.
- Preparations with cheese as an ingredient but heavily processed or mixed with other foods are usually classified under Chapter 19 or 21, depending on preparation.
Notes
- USDA/FDA Regulations: Cheese imports into the United States must comply with the USDA Food Safety and Inspection Service (FSIS) and FDA regulations concerning dairy product safety, labeling, and pasteurization standards.
- Duty Rates: Duty rates for cheese vary by specific HTS 10-digit codes and may be influenced by trade agreements, country of origin, and type of cheese.
- Country of Origin Labeling (COOL): Accurate labeling of the country of origin is mandatory for cheese products.
- Sanitary Requirements: Cheese products must meet specific sanitary import requirements to prevent the spread of animal diseases.
Declaration Example
- Product: Shipment of aged Cheddar cheese from Ireland.
- US HTS Code:
0406.40.9000(Other ripened cheeses) - Unit of Quantity: Kilogram (kg)
- General Duty Rate: Check current USHTS (subject to trade agreements and tariffs)
- Additional Requirements: USDA/FDA import inspection, health certification, and labeling compliance.
Related HTS Codes
- HTS 0401: Milk and cream, not concentrated nor containing added sugar or other sweetening matter.
- HTS 0405: Butter and other fats and oils derived from milk.
- HTS 3501: Casein, caseinates and other casein derivatives.
- HTS 1901: Malt extract; food preparations of flour, groats, meal, starch or malt extract, not containing cocoa or containing less than 40% cocoa.
