HS heading 0406 Cheese and curd
HS heading 0406 covers cheese and curd.
- EUDR
- Not in scope
- Level
- HS heading
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Importing into the EU
Codes under 0406
0406 10Fresh (unripened or uncured) cheese, including whey cheese, and curd0406 10 30Mozzarella, whether or not in a liquid0406 10 50Other0406 10 80Other0406 20 00Grated or powdered cheese, of all kinds0406 30Processed cheese, not grated or powdered0406 30 10In the manufacture of which no cheeses other than Emmentaler, Gruyère and Appenzell have been used and which may contain, as an addition, Glarus herb cheese (known as Schabziger); put up for retail sale, of a fat content by weight in the dry matter not exceeding 56 %0406 30 31Not exceeding 48 %0406 30 39Exceeding 48 %0406 30 90Of a fat content, by weight, exceeding 36 %0406 40Blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti0406 40 10Roquefort0406 40 50Gorgonzola0406 40 90Other0406 90Other cheese0406 90 01For processing0406 90 13Emmentaler0406 90 15Gruyère, Sbrinz0406 90 17Bergkäse, Appenzell0406 90 18Fromage fribourgeois, Vacherin Mont d'Or and Tête de Moine0406 90 21Cheddar0406 90 23Edam0406 90 25Tilsit0406 90 29Kashkaval0406 90 32Feta0406 90 35Kefalo-Tyri0406 90 37Finlandia0406 90 39Jarlsberg0406 90 50Cheese of sheep's milk or buffalo milk in containers containing brine, or in sheepskin or goatskin bottles0406 90 61Grana Padano, Parmigiano Reggiano0406 90 63Fiore Sardo, Pecorino0406 90 69Other0406 90 73Provolone0406 90 74Maasdam0406 90 75Asiago, Caciocavallo, Montasio, Ragusano0406 90 76Danbo, Fontal, Fontina, Fynbo, Havarti, Maribo, Samsø0406 90 78Gouda0406 90 79Esrom, Italico, Kernhem, Saint-Nectaire, Saint-Paulin, Taleggio0406 90 81Cantal, Cheshire, Wensleydale, Lancashire, Double Gloucester, Blarney, Colby, Monterey0406 90 82Camembert0406 90 84Brie0406 90 85Kefalograviera, Kasseri0406 90 86Exceeding 47 % but not exceeding 52 %0406 90 89Exceeding 52 % but not exceeding 62 %0406 90 92Exceeding 62 % but not exceeding 72 %0406 90 93Exceeding 72 %0406 90 99Other
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