0406.30.61.00 - Described in additional U.S. note 17 to this chapter and entered pursuant to its provisions 🖩

This HTS classification covers processed cheese, specifically when it is not grated or powdered, and contains or has been processed from blue-veined cheese other than Roquefort. Examples include processed cheese spreads or blocks where blue cheese characteristics are present, but the specific Roquefort variety is excluded. The key defining characteristic is the inclusion of blue-veined cheese (excluding Roquefort) as an ingredient or a component in the processing.

The distinction from sibling category 0406.30.63.00, "Other," lies in the specific presence of blue-veined cheese (excluding Roquefort) within the processed cheese product. While the "Other" category would encompass processed cheeses that do not meet the criteria for blue-veined cheese inclusion, this specific classification isolates those products that do. This means if a processed cheese product exhibits the characteristic veining or flavor profile of a blue cheese, and that blue cheese is not Roquefort, it falls under this heading.

As this is a leaf node, there are no further subcategories. Classification at this level is determined by the presence of blue-veined cheese (excluding Roquefort) as a defining characteristic of the processed cheese. The additional U.S. note 17 to Chapter 4 provides the specific parameters and criteria for determining if a product qualifies under this designation.