0406.20.24.00 - Described in additional U.S. note 17 to this chapter and entered pursuant to its provisions

This HTS subheading, 0406.20.24.00, specifically classifies blue-veined cheese that is grated or powdered, provided it meets the conditions outlined in additional U.S. note 17 to Chapter 4 of the Harmonized Tariff Schedule. This note often pertains to specific cheese types that are recognized for their characteristic blue or green marbling, produced by the mold Penicillium. These cheeses, when presented in a grated or powdered form, fall under this particular classification.

Distinguishing this subheading from its siblings, 0406.20.22.00 covers grated or powdered cheese meeting general note 15, which may refer to different entry provisions or specific cheese categories not identified as blue-veined. Similarly, 0406.20.28.00 encompasses any other grated or powdered cheese not fitting the specific criteria of the blue-veined category or the provisions of general note 15. Therefore, the key differentiator for 0406.20.24.00 is the presence of blue-veining in the grated or powdered cheese, coupled with compliance with additional U.S. note 17.

As this subheading represents a leaf node, there are no further subdivisions. Classification at this level is determined by the combination of the cheese's physical form (grated or powdered), its characteristic blue-veined nature, and adherence to the specific requirements set forth in additional U.S. note 17. Examples of cheeses that might fall here, when grated or powdered and meeting the note's conditions, include Gorgonzola, Roquefort, or Stilton.