About HS Code 040640
This HS code specifically identifies blue-veined cheeses and other cheeses containing veins produced by Penicillium roqueforti, provided they are not grated, powdered, or processed. These artisanal cheeses are renowned for their distinctive pungent aroma, sharp flavor, and characteristic blue-green mold veins. They are typically traded by specialty food importers, gourmet retailers, and fine dining establishments, catering to a discerning clientele. International trade emphasizes origin, traditional production methods, and specific regional appellations. Careful handling and temperature control are vital to preserve their unique qualities during transit.
Products Under This Code
Roquefort, Gorgonzola, Stilton, Danish Blue, Maytag Blue, Cabrales, Fourme d'Ambert
Real World Examples
Roquefort Société, Gorgonzola Dolce, Colston Bassett Stilton, Castello Danish Blue
Common Misclassification
This code is highly specific and should not be confused with 040690 (other non-processed cheese) as it explicitly defines the presence of blue veins from Penicillium roqueforti.
Products Classified Under 0406.40
Industry
This code belongs to the Agriculture & Live Animals industry.
Trade Overview
France, Italy, and the UK are leading producers and exporters, with strong demand in gourmet markets worldwide.
Frequently Asked Questions
What is HS code 040640?
HS code 040640 covers: Dairy produce; cheese, blue-veined and other cheese containing veins produced by Penicillium roqueforti (not grated, powdered or processed). This HS code specifically identifies blue-veined cheeses and other cheeses containing veins produced by Penicillium roqueforti, provided they are not grated, powdered, or processed. These artisanal cheeses are renowned for their distinctive pungent aroma, sharp flavor, and characteristic blue-green mold veins. They are typically traded by specialty food importers, gourmet retailers, and fine dining establishments, catering to a discerning clientele. International trade emphasizes origin, traditional production methods, and specific regional appellations. Careful handling and temperature control are vital to preserve their unique qualities during transit.
What products fall under HS code 040640?
Roquefort, Gorgonzola, Stilton, Danish Blue, Maytag Blue, Cabrales, Fourme d'Ambert
What are common misclassifications for HS code 040640?
This code is highly specific and should not be confused with 040690 (other non-processed cheese) as it explicitly defines the presence of blue veins from Penicillium roqueforti.
How is HS code 040640 structured?
HS code 040640 is a 6-digit subheading under the Harmonized System. The first 2 digits (04) identify the chapter, digits 3-4 (06) identify the heading, and digits 5-6 (40) specify the subheading. This code is standardized globally by the World Customs Organization.