HS Code for Aged and Specialty Cheeses
The HS Code for aged and specialty cheeses is 040690. The MFN duty rate for importing to the US is 20%.
| HS Code (6-digit) | 040690 |
|---|---|
| US Duty Rate (MFN) | 20% |
| EU Duty Rate (MFN) | €167.1/100kg |
| Chapter | 4 |
| Heading | 0406 |
| Last Updated | 2026-05 |
Description
Other cheese
HS Code 040690 covers other cheese, including aged and specialty varieties, with a US MFN duty rate of 20%.
Frequently Asked Questions
How does the aging process and use of specific molds or cultures affect the classification of specialty cheeses under HTS 0406.90?
The aging process and the specific molds or cultures used (e.g., Penicillium roqueforti for blue cheese, or specific surface-ripening cultures) are critical for classification, as they define the cheese's identity and distinguish it from fresh cheeses classified elsewhere. These material characteristics are what place a cheese like a 12-month aged Gouda, a Roquefort, or a washed-rind cheese specifically under the 'Other cheese' provision of HTS 0406.90, rather than under more general dairy headings.
What specific customs inspection risks are associated with importing aged and specialty cheeses under HTS 040690?
Shipments under HTS 040690 are frequently inspected for FDA compliance, specifically for proper labeling of ingredients, allergens, and net weight, as well as verification of the product's temperature control during transit. Inspectors also commonly target these entries to confirm country-of-origin markings and to ensure the cheese is produced in an FDA-registered facility, as required for all dairy imports.
What are the primary cost factors beyond the price of the cheese itself when importing aged and specialty cheeses under HTS 040690?
For cheeses classified under HTS 0406.90, key additional costs include FDA user fees, which are mandatory for each entry, and potential duties. The duty rate for this subheading is currently free (0%), but you must factor in the Merchandise Processing Fee (MPF), which is 0.3464% of the entered value (minimum $29.20, maximum $614.35) per entry.
Material and Aging: Key Classification Factors
Classification under 040690 hinges on the cheese's composition and aging. Cheeses with added substances like fruits, nuts, herbs, or spices exceeding flavoring levels are generally excluded, often falling into 0406.30. The age or curing period is critical; fresh cheeses (like ricotta or cottage cheese) are classified separately under 0406.10 or 0406.30. The fat content in the dry matter (e.g., for some cheddars) can also necessitate classification elsewhere, such as in 0406.90. Always verify the specific cheese's formulation and aging process against Chapter 4 Additional U.S. Notes.
Similar or Confused Codes for Aged & Specialty Cheese
Cheeses with different moisture or fat contents classify elsewhere. For example, fresh cheeses like ricotta (moisture > 80%) fall under 0406.10. Grated or powdered cheese is distinctly classified under 0406.20 or 0406.30. Processed cheese, which is not obtained from the coagulation of milk, is found in heading 0406.40. Always verify the cheese's specific manufacturing process and physical state against the six-digit subheadings within Chapter 04.06.
Related HS Codes
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