0406.30.63.00 - Other 🖩

This HTS category, 0406.30.63.00, pertains to processed cheese and curd that is not grated or powdered, and specifically excludes those containing or processed from blue-veined cheese, except Roquefort. It encompasses a variety of processed cheese products, such as cheese spreads, cheese foods, and cheese preparations, where the cheese has undergone a processing method that alters its texture and meltability. This can include melting cheese with emulsifying salts, and the resulting product is then formed into a solid block or packaged in other non-grated/powdered forms.

This classification is distinguished from its sibling category, 0406.30.61.00, by the absence of specific provisions outlined in additional U.S. note 17 to chapter 4. While sibling categories may refer to specific conditions or eligibility criteria for entry, this category serves as a residual for processed cheeses that do not meet those particular stipulations, provided they are not blue-veined (excluding Roquefort).

As this is a leaf node within the HTS, there are no further subcategories. Classification within 0406.30.63.00 therefore represents the most granular level of detail for this specific type of processed cheese. The key determinant for classification here is the absence of blue-veined cheese components (except Roquefort) and the fact that the product is not grated or powdered, fulfilling the requirements of the higher-level headings regarding processed cheese.