Other: — Described in additional U.S. note 17 to this chapter and entered pursuant to its provisions: — In original loaves
Part of: 040640 — Blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti :
N099636 · 2010-04-08 — The tariff classification of blue cheese from Canada.
The item in question is “Bleu Bénédictin” cheese, which is described as a semi-soft, blue-veined cheese made from pasteurized cow’s milk. A photo of this cheese posted on your company’s website shows it to have a natural, bluish rind and a pale yellow interior with streaks and spots of blue mold throughout. The cheese, which is said to be ripened over 90 days, has a fat content of 30% and a moisture content of 43%. The applicable subheading for the “Bleu Bénédictin” cheese, if imported in original loaves, and if imported under quota, will be 0406.40.5400, Harmonized Tariff Schedule of the…
N099637 · 2010-04-08 — The tariff classification of blue cheese from Canada.
Although you neglected to give the name of the item in question, your description of it matches that found on your company’s website for “Ermite” cheese. “Ermite” is a semi-soft, rindless, blue-veined cheese made from pasteurized cow’s milk. A photo of this cheese posted on your website shows it to have a pale yellow body with streaks and spots of blue mold distributed throughout. The cheese, which is said to be ripened over 60 days, has a fat content of 30% and a moisture content of 41%. It is further described as having a “slightly elastic and granulous texture,” and a “strong and pleasant…
d83557 · 1998-10-23 — The tariff classification of blue cheese, farmhouse cheese,washed rind cheese and goat camembert from Australia.
The merchandise is described thus: 1. "Gippsland Blue Cheese." The ingredients are pasteurized cow's milk, salt, rennet, and cultures. The moisture content is 55 percent and the fat content is 25 percent. 2. "Blue Orchid Blue." The ingredients are pasteurized cow's milk, salt, rennet, and cultures. The moisture content is 55 percent and the fat content is 25 percent. 3. "Farmhouse Hillcrest Mature." The ingredients are pasteurized cow's milk, salt, rennet, and cultures. The moisture content is 50 percent and the fat content is 30 percent. 4. "Lavender." The ingredients are pasteurized cow's…
b89861 · 1997-09-23 — The tariff classification of Borgonzola cheese from Canada.
The product is Borgonzola, semi-soft, blue veined cheese. The ingredients are pasteurized cow's milk, bacterial culture, microbial enzymes, P. Roqueforti, P. Candidum, and salt. The moisture content is 42 percent and the fat in the dry matter is 36 percent. The color of the soft, mold exterior ranges from white to off white; the interior is white to off white, with blue to green veins throughout. The applicable subheading for the Borgonzola cheese, if in original loaves, and if imported in quantities that fall within the limits described in additional U.S. note 17 to chapter 4, will be…
a81899 · 1996-04-22 — The tariff classification of "Bavaria Blu" cheese from Germany.
The product, "Bavaria Blu" cheese, is full fat, blue and white mold cheese. The ingredients are pasteurized cow's milk, blue and white mold, enzymes, salt, and rennet. The cheese will contain, by weight, 70 percent fat in the dry matter. The pH will be 5.5-7.0. An examination of the sample indicates that blue mold is distributed throughout the interior of the cheese. The product does not meet the definition of "soft ripened cow's milk cheese," as articulated in Additional U.S. 3 to Chapter 4, HTS. The applicable subheading for "Bavaria Blu" cheese, if imported in quantities that fall within…
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