HS code 0406: Cheese and curd

Subheadings and CN codes in heading 0406

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

  Explanatory note (Eurostat): Fresh cheese "unripened or uncured cheese", incl. whey cheese, and curd

  • 0406 10 30 Of a fat content, by weight, not exceeding 40 % | Mozzarella, whether or not in a liquid
  • 0406 10 50 Of a fat content, by weight, not exceeding 40 % | Other
  • 0406 10 80 Other
• 0406 20Grated or powdered cheese, of all kinds
  • 0406 20 00 Grated or powdered cheese, of all kinds
• 0406 30Processed cheese, not grated or powdered
  • 0406 30 10 In 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 31 Other | Of a fat content, by weight, not exceeding 36 % and of a fat content, by weight, in the dry matter | Not exceeding 48 %
  • 0406 30 39 Other | Of a fat content, by weight, not exceeding 36 % and of a fat content, by weight, in the dry matter | Exceeding 48 %
  • 0406 30 90 Other | Of a fat content, by weight, exceeding 36 %
• 0406 40Blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti
  • 0406 40 10 Roquefort
  • 0406 40 50 Gorgonzola
  • 0406 40 90 Other
• 0406 90Other cheese

  Explanatory note (Eurostat): Cheese (excl. fresh cheese, incl. whey cheese, curd, processed cheese, blue-veined cheese and other cheese containing veins produced by "Penicillium roqueforti", and grated or powdered cheese)

  • 0406 90 01 For processing
  • 0406 90 13 Other | Emmentaler
  • 0406 90 15 Other | Gruyère, Sbrinz
  • 0406 90 17 Other | Bergkäse, Appenzell
  • 0406 90 18 Other | Fromage fribourgeois, Vacherin Mont d'Or and Tête de Moine
  • 0406 90 21 Other | Cheddar
  • 0406 90 23 Other | Edam
  • 0406 90 25 Other | Tilsit
  • 0406 90 29 Other | Kashkaval
  • 0406 90 32 Other | Feta
  • 0406 90 35 Other | Kefalo-Tyri
  • 0406 90 37 Other | Finlandia
  • 0406 90 39 Other | Jarlsberg
  • 0406 90 50 Other | Other | Cheese of sheep's milk or buffalo milk in containers containing brine, or in sheepskin or goatskin bottles
  • 0406 90 61 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Not exceeding 47 % | Grana Padano, Parmigiano Reggiano
  • 0406 90 63 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Not exceeding 47 % | Fiore Sardo, Pecorino
  • 0406 90 69 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Not exceeding 47 % | Other
  • 0406 90 73 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Exceeding 47 % but not exceeding 72 % | Provolone
  • 0406 90 74 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Exceeding 47 % but not exceeding 72 % | Maasdam
  • 0406 90 75 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Exceeding 47 % but not exceeding 72 % | Asiago, Caciocavallo, Montasio, Ragusano
  • 0406 90 76 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Exceeding 47 % but not exceeding 72 % | Danbo, Fontal, Fontina, Fynbo, Havarti, Maribo, Samsø
  • 0406 90 78 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Exceeding 47 % but not exceeding 72 % | Gouda
  • 0406 90 79 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Exceeding 47 % but not exceeding 72 % | Esrom, Italico, Kernhem, Saint-Nectaire, Saint-Paulin, Taleggio
  • 0406 90 81 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Exceeding 47 % but not exceeding 72 % | Cantal, Cheshire, Wensleydale, Lancashire, Double Gloucester, Blarney, Colby, Monterey
  • 0406 90 82 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Exceeding 47 % but not exceeding 72 % | Camembert
  • 0406 90 84 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Exceeding 47 % but not exceeding 72 % | Brie
  • 0406 90 85 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Exceeding 47 % but not exceeding 72 % | Kefalograviera, Kasseri
  • 0406 90 86 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Exceeding 47 % but not exceeding 72 % | Other cheese, of a water content, by weight, in the non-fatty matter | Exceeding 47 % but not exceeding 52 %
  • 0406 90 89 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Exceeding 47 % but not exceeding 72 % | Other cheese, of a water content, by weight, in the non-fatty matter | Exceeding 52 % but not exceeding 62 %
  • 0406 90 92 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Exceeding 47 % but not exceeding 72 % | Other cheese, of a water content, by weight, in the non-fatty matter | Exceeding 62 % but not exceeding 72 %
  • 0406 90 93 Other | Other | Other | Of a fat content, by weight, not exceeding 40 % and a water content, by weight, in the non-fatty matter | Exceeding 72 %
  • 0406 90 99 Other | Other | Other | Other

The first 6 digits are the Harmonized System, shared worldwide: a US HTS code that starts with the same 6 digits sits under the same subheading. The last 2 digits are the EU's own CN split.

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