HS Code for Cheese

Classification under HS code 0406.90 is determined by the General Rules for the Interpretation of the Harmonized System (GRI). This specific subheading covers "other cheese" that does not fall under fresh cheese (0406.10), grated or powdered cheese (0406.20), or processed cheese (0406.30). It typically includes hard, semi-hard, and soft cheeses that have been cured or ripened but have not been further processed into a homogeneous mass with emulsifiers. The classification depends on the moisture content, fat content, and the specific manufacturing process used to produce the cheese. For customs purposes, the product must be derived from milk and contain the characteristic proteins and fats of dairy. If the product contains non-dairy fats, such as vegetable oil, it may be excluded from Chapter 4 entirely and moved to Chapter 21 as a food preparation.

Products Included

• Cheddar cheese
• Gouda and Edam
• Brie and Camembert
• Swiss and Emmental cheese
• Blue-veined cheese (e.g., Roquefort, Gorgonzola)
• Parmesan (in blocks, not grated)

Common Misclassification

This code is frequently confused with HS code 0406.30, which covers processed cheese. Processed cheese is made by grinding, mixing, melting, and emulsifying one or more varieties of cheese with the aid of heat and emulsifying agents. Another common error is using 0406.20 for block cheese; 0406.20 is strictly for cheese that has been grated or powdered. Additionally, vegan "cheese" made from nuts or oils must be classified under 2106.90 rather than 0406.90.

FAQ

What is the HS code for Cheese?

The HS code for most standard ripened cheeses in block or wheel form is 0406.90.

Does this code include fresh mozzarella?

No, fresh mozzarella is typically classified under HS code 0406.10 as it is an unripened or uncured cheese.