HS Code for Roquefort cheese

Roquefort cheese is classified under HS code 0406.40, which is a specific category for blue-veined cheese and other cheese containing veins produced by the mold Penicillium roqueforti. Chapter 4 of the Harmonized System covers dairy produce, and heading 0406 is dedicated to cheese and curd. Subheading 0406.40 is unique because it identifies cheese not by its moisture content or fat percentage, but by the specific biological agent used during the ripening process. Roquefort, a sheep milk cheese from France, is the quintessential example of this category. The classification requires the presence of visible blue or green veins throughout the cheese mass, which are characteristic of the internal mold growth. This code excludes processed cheeses, even if they contain blue-veined cheese as an ingredient, as those are classified under 0406.30. The specific mention of Penicillium roqueforti in the HS description ensures that all traditional blue cheeses are grouped together regardless of the animal milk source.

Products Included

• Roquefort (PDO)
• Gorgonzola
• Stilton cheese
• Danish Blue (Danablu)
• Bleu d'Auvergne

Common Misclassification

Roquefort is sometimes incorrectly classified under 0406.90, which is the catch-all category for "Other cheese." However, because 0406.40 specifically describes blue-veined cheese, it must be used according to GRI 1. Another error involves processed blue cheese spreads, which must be classified under 0406.30 (processed cheese, not grated or powdered) rather than the code for natural blue-veined cheese.

FAQ

What is the HS code for Roquefort cheese?

The HS code for Roquefort and other blue-veined cheeses is 0406.40.

Does this code include blue cheese crumbles?

If the crumbles are simply broken pieces of natural blue cheese, they remain in 0406.40. If they are processed with anti-caking agents, they may move to 0406.20.