0406.10.02.00 - Described in general note 15 of the tariff schedule and entered pursuant to its provisions

This HTS subcategory, 0406.10.02.00, specifically classifies "Chongos" within the broader category of fresh (unripened or uncured) cheese and curd. Chongos are a type of fresh cheese characterized by their distinct texture and preparation method, often involving curdling milk with an acidic agent and then processing the resulting curd into a soft, spreadable cheese product. Their classification under this specific subheading is tied to meeting the criteria outlined in general note 15 of the tariff schedule, which provides specific definitions and conditions for certain imported goods.

It is crucial to distinguish this subheading from its siblings. While 0406.10.04.00 also falls under fresh cheese and curd, it applies only to those products that meet the specific requirements of additional U.S. note 16 to chapter 4. The "Other" category (0406.10.08.00) serves as a residual classification for any other fresh cheeses and curds that do not qualify for the more specific subheadings, including Chongos described under general note 15 or other particular provisions. Therefore, correct classification hinges on whether the imported Chongos align with the definitions provided in general note 15.

As this is a leaf node, there are no further subcategories within 0406.10.02.00. This means that once an imported product is identified as a "Chongo" and meets the stipulations of general note 15, it is definitively classified under this specific HTS code. Classification professionals should consult general note 15 for a precise understanding of the physical characteristics, production processes, or ingredient requirements that define Chongos for customs purposes.