0406.20.15.00 - Stilton cheese described in additional U.S. note 24 to this chapter and entered pursuant to its provisions 🖩

This HTS category, 0406.20.15.00, specifically classifies Stilton cheese, provided it meets the criteria outlined in Additional U.S. Note 24 to Chapter 4. Stilton is a distinctive blue cheese produced in England, characterized by its strong, pungent flavor and crumbly texture, achieved through the presence of blue mold veins throughout the cheese.

This classification differentiates Stilton cheese from its sibling category, Roquefort cheese (0406.20.10.00). While both are blue-veined cheeses, Roquefort is traditionally made from sheep's milk and originates from France, whereas Stilton is made from cow's milk. The specific designation for Stilton under Additional U.S. Note 24 ensures that only authentic Stilton, conforming to established production and quality standards, is classified here.

As this is a leaf node in the HTS database, there are no further subcategories under 0406.20.15.00. Therefore, the classification is final for Stilton cheese meeting the specified conditions. Importers should ensure that documentation accurately reflects the cheese as Stilton and that it complies with the requirements of Additional U.S. Note 24 to facilitate correct customs entry.