NCM 04.06 – Cheese and curd

About NCM heading 04.06

Cheese and curd

Heading 04.06 of Brazil's NCM has 9 eight-digit codes. Official Portuguese description: Queijos e requeijão.

The first four digits, 0406, identify this heading within chapter 04. Its six-digit subheadings follow the international HS system; the final two digits distinguish Mercosur's NCM classifications. Select a code below to read its English translation, official Portuguese text and full classification path.

For product coverage and classification context, read the HS heading 04.06 guide.

NCM codes in heading 04.06 9

1. 0406.10 Dairy produce; fresh cheese (including whey cheese), not fermented, and curdQueijos frescos (não curados), incluindo o queijo de soro de leite, e o requeijão HS code
2. 0406.10.10 Fresh mozzarella cheeseMozarela
3. 0406.10.90 Other fresh cheese and curdOutros
4. 0406.20.00 Grated or powdered cheeseQueijos ralados ou em pó, de qualquer tipo
5. 0406.30.00 Processed cheese, not grated or powderedQueijos fundidos, exceto ralados ou em pó
6. 0406.40.00 Blue-veined cheeseQueijos de pasta mofada (azul) e outros queijos que apresentem veios obtidos utilizando Penicillium roqueforti
7. 0406.90 Dairy produce; cheese (not grated, powdered or processed), n.e.c. in heading no. 0406Outros queijos HS code
8. 0406.90.10 Hard cheese, moisture below 36%Com um teor de umidade inferior a 36,0 %, em peso (massa dura)
9. 0406.90.20 Semi-hard cheese, moisture 36% to under 46%Com um teor de umidade igual ou superior a 36,0 % e inferior a 46,0 %, em peso (massa semidura)
10. 0406.90.30 Soft cheese, moisture 46% to under 55%Com um teor de umidade igual ou superior a 46,0 % e inferior a 55,0 %, em peso (massa macia)
11. 0406.90.90 Other cheese, moisture 55% or moreOutros