HS subheading 0406 10 Fresh (unripened or uncured) cheese, including whey cheese, and curd

Origin, preferential duty and next steps ›

• 0406 10 30 Mozzarella, whether or not in a liquid
• 0406 10 50 Other
• 0406 10 80 Other

Examples from the EU database of Binding Tariff Information (BTI). A ruling binds only its holder and many have expired — read them as guidance, not as a decision for your product.

• Cheese curd, of a fat content (as is) of 20-27%. Not packaged in a liquid. It is used for further processing into processed cheese. It is being exported in Bulk form on pallets, 50 blocks per pallet.

  0406 10 50 · IE 2021 · IEBTI20NT-14-9471-DEC

• Mozzarella Cheese, of a fat content (as is) of 20-25%. Not packaged in a liquid.

  0406 10 30 · IE 2020 · IEBTI20NT-14-9295-DEC

• FRESH CHEESE WITH A FAT LEVEL OF 24% . PRODUCT IS SOLD IN 2KG, 5KG AND 10KG PACK SIZES. COMPRISING COWS MILK, SALT, AND VARIOUS STABILISERS, THICKENER, PRESERVATIVE AND ACIDITY REGULATOR. FINAL PRODUCT IS A SOFT SPREADABLE CHEESE WITH A VERY SMOOTH TEXTURE. MANUFACTURING PROCESS INCLUDES PASTEURISATION AND COOLING OF THE MILK, SEPERATION AND FILTERING TO CREATE CREAM WHICH IS HEATED AND THE CURD…

  0406 10 50 · IE 2019 · IEBTI19NT-14-7808-01

• FRESH CHEESE WITH A FAT LEVEL OF 30% IT IS SOLD IN 2KG AND 10KG PACK SIZES. FINAL PRODUCT IS A SOFT SPREADABLE CHEESE SUITABLE FOR USE IN CHEESECAKES AND SAUCES. COMPRISING COWS MILK, SALT, AND VARIOUS STABILISERS, THICKENER, PRESERVATIVE AND ACIDITY REGULATOR. MANUFACTURING PROCESS INCLUDES PASTEURISATION AND COOLING OF THE MILK, SEPERATION AND FILTERING TO CREATE CREAM WHICH IS HEATED AND THE…

  0406 10 50 · IE 2019 · IEBTI19NT-14-7808-02

• 'MCC' IS A FRESH, UNRIPENED CHEESE MADE FROM MILK AND/OR MILK CONSTITUENTS. IT HAS RICH DAIRY NOTES AND FIRM TEXTURE.

  0406 10 80 · IE 2015 · IE15NT-14-3208

• MOZZARELLA CHEESE - SEMI-SOFT, UNRIPENED CREAMY WHITE COLOURED CHEESE. CLOSE, WELL KNIT AND FIRM, EXHIBITING STRINGY TEXTURE MADE USING THE PASTA FILATA PROCESS. WHOLEMILK IS POITIVELY RELEASED, STANDARDISED IN-LINE, PASTEURISED AND PUMPED INTO THE CHEESE VATS. STARTER CULTURE/ACID, CALCIUM CHLORIDE AND RENNET ARE ADDED TO PRODUCE THE CURD, WHICH IS SUBSEQUENTLY DRAINED, MATTED AND BLOWN TO THE…

  0406 10 80 · GB 2013 · GB123398275

• MOZZARELLA CHEESE SHREDDED WITH KNIVES. BLOCK CHEESE IS SHREDDED TO PROPER DIMENSIONS. OF A FAT CONTENT, 20-22 PERCENT, SHREDDED WEIGHT LESS THAN 1 GRAM EACH. SHRED DIMENSIONS 3MM X4MM X 16MM. INNER PACKING 10 X 1 KG VACUUM SEALED PLASTIC POUCHES.

  0406 10 20 · GB 2007 · GB116189177

• FRESH UNRIPENED CHEESE. FOR TOPPING PIZZA OR FOR MAKING SAUCES.IT IS MADE FROM WHOLE FRESH MILK STANDARDISED WITH SKIM MILK.FAT CONTENT 21.00% AND MOISTURE CONTENT IN THE NON FATTY MATTER,64.10%. IT IS PASTEURISED ,COOLED AND INNOCULATED WITH LACTIC AND VEGETARIAN RENNET. AFTER CUTTING AND COOKING THE CURD, THE WHEY IS DRAINED OFF AND THE CURD STRETCHED IN HOT WATER TO OBTAIN CHARACTERISITIC…

  0406 10 20 · GB 2006 · GB115981167