Other: — Described in additional U.S. note 17 to this chapter and entered pursuant to its provisions: — Other
Part of: 040640 — Blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti :
N335868 · 2023-10-27 — The tariff classification of Danish Salad Dressing from Denmark
(Bonita Springs, FL). The subject merchandise is “Danish Salad Dressing Concentrate (5% EU Olive Oil)”. The product is composed of pasteurized (heat treated) blue cheese (aged 60 days) and olive oil. The product is packed in polyethylene plastic bags with a net weight of 15.75 kilograms. In your letter, you suggested that this product should be classified in subheading 2103.90.90, Harmonized Tariff Schedule of the United States (HTSUS), the provision for other sauces and preparations thereof. We disagree. Based on the examination of the pictures provided, the ingredient composition and method…
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…
N006030 · 2007-02-09 — The tariff classification of a "salad dressing concentrate" consisting of blue cheese and palm oil, from Denmark.
A sample identified as “Danish Salad Dressing Concentrate” was submitted for our examination. The sample consists of a plastic bag containing what appear to be numerous small, irregularly shaped lumps of cheese. The lumps are off-white but mottled with bluish-green coloration. According to information accompanying your inquiry, the product is obtained by taking pre-existing, crumbled “Danablu 50+” cheese, adding a small amount of palm oil to the crumbles, and then stirring or mixing these constituents together. Based on our examination of the sample, it appears that the stirring/mixing…
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…
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