0406.10 - Fresh (unripened or uncured) cheese, including whey cheese, and curd:
Sub-classifications
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0406 1018 00
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0406 1028 00
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0406 1038 00
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0406 1048 00
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0406 1058 00
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0406 1068 00
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0406 1078 00
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0406 1088 00
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0406 1095 00
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Overview
This HTS category, 0406.10, encompasses fresh cheeses that have not undergone ripening or curing processes. This includes cheeses that are still in their nascent state of development, such as cheese curd, and also covers whey cheese, which is derived from whey. The defining characteristic of this group is the absence of the aging or maturation process typically associated with many other cheese types.
Distinguishing 0406.10 from its siblings, grated or powdered cheese (0406.20) is processed into smaller particles. Processed cheese (0406.30) is a homogenized blend of natural cheeses, often with added emulsifiers. Blue-veined cheeses (0406.40) are characterized by specific internal mold growth, and "other cheese" (0406.90) covers a broad range of cheeses not specifically classified elsewhere. Therefore, 0406.10 is specifically for cheeses in their most basic, unripened form.
Within this classification, further distinctions can be made. The subcategories of "Chongos" and "Other" allow for more granular classification based on specific types of fresh cheese preparations or specific forms of curd. "Chongos," a traditional Mexican fresh cheese product, represents a distinct preparation method. The "Other" category serves as a catch-all for fresh cheeses not falling under the specific "Chongos" designation, ensuring comprehensive coverage of all unripened and uncured cheese products.