HS Code for Blue cheese

Blue cheese is classified under HS code 040640, which specifically designates "blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti." This detailed description precisely captures the unique characteristics of blue cheese, distinguishing it by its distinctive mold growth and veining. The Harmonized System provides this specific subheading to account for the specialized production methods and sensory attributes of these cheeses. It is important to note that this classification explicitly excludes blue cheese that has been grated, powdered, or processed, ensuring that only the whole or cut forms of this particular cheese type are covered.

Products Included

• Roquefort cheese
• Gorgonzola cheese
• Stilton cheese
• Danish Blue cheese
• Maytag Blue cheese
• Cabrales cheese
• Fourme d'Ambert cheese
• Bleu d'Auvergne cheese

Common Misclassification

A common misclassification for blue cheese might involve HS code 040610, which covers "Fresh (unripened or uncured) cheese, including whey cheese, and curd." Blue cheese, being a ripened and cured product characterized by specific mold cultures, does not fit the description of fresh cheese. The distinct aging process and microbial development are key differentiators. Another potential area of confusion is HS code 040690, which is a residual category for "Other cheese." While blue cheese is indeed "other" than some specific types, 040690 is intended for cheeses that do not have a more specific, dedicated subheading. Since blue cheese has its own precise classification under 040640 due to its unique blue-veined characteristic and production method, using the general 040690 would be an inaccurate and less specific classification.

FAQ

What is the HS code for Blue cheese?

The HS code for blue cheese is 040640.

Does this HS code include blue cheese that has been grated or powdered?

No, HS code 040640 explicitly excludes blue cheese that is "grated, powdered or processed." The description specifically targets blue-veined cheese in its whole or cut, unprocessed form. If blue cheese has undergone further processing such as grating or powdering, it would typically be classified under other subheadings within Chapter 0406, such as 040620 for "Grated or powdered cheese, of all kinds," or potentially other codes depending on the specific processing and form. The distinction is crucial for accurate customs declarations.