0406.20 - Grated or powdered cheese, of all kinds:
Sub-classifications
Overview
This HTS category, 0406.20, specifically covers cheese that has been grated or powdered, regardless of its origin or specific type. This transformation from a solid block or form into smaller particles is the defining characteristic of goods classified under this heading. It encompasses a wide variety of cheeses, from hard aged varieties like Parmesan and Romano that are commonly grated for culinary use, to softer cheeses that may be powdered for easier incorporation into food products.
It is crucial to distinguish 0406.20 from its sibling categories. Unlike fresh cheeses (0406.10), this category pertains to cheese that has undergone a processing step to alter its form. It also differs from processed cheese (0406.30) which involves emulsification and restructuring of cheese, and blue-veined cheeses (0406.40) which are distinguished by specific mold growth. "Other cheese" (0406.90) covers all cheeses not specifically listed elsewhere, but 0406.20 is for those already processed into a grated or powdered state.
The subcategories within 0406.20 serve to further refine the classification based on the type of cheese that has been grated or powdered. These subdivisions, such as "Blue-veined cheese," "Cheddar cheese," and "Romano made from cow's milk," are important for identifying the base cheese. This allows for more precise tracking and potential tariff differentiation based on the original variety of cheese before it was grated or powdered. The "Other, including mixtures of the above" category serves as a catch-all for grated or powdered cheeses that do not fit into the more specific subcategories, such as blends of different cheeses.