0406.30.65.00 - Described in additional U.S. note 18 to this chapter and entered pursuant to its provisions

This HTS subcategory, 0406.30.65.00, specifically covers processed cheese and curd that meet the criteria outlined in additional U.S. note 18 to Chapter 4. These goods are characterized by their processed nature, distinguishing them from natural cheese. The "processed" designation typically implies that the cheese has undergone a manufacturing process that alters its natural state, often through the addition of emulsifying salts and other ingredients, resulting in a more uniform texture and extended shelf life.

This classification is distinct from its sibling category, 0406.30.67.00, which is designated as "Other." While both fall under the broader heading of processed cheese, 0406.30.65.00 is reserved for those specific processed cheeses that have a direct or indirect origin from Cheddar cheese. This means the product either contains Cheddar cheese as a primary ingredient or has been processed using methods and starting materials derived from Cheddar cheese. The "Other" category would therefore encompass processed cheeses that do not originate from Cheddar cheese.

As a leaf node, this HTS code does not have further subdivisions. Therefore, the focus for classification within this category is on confirming that the product is indeed processed cheese, is not grated or powdered, and importantly, contains or is processed from Cheddar cheese. Importers should ensure that their documentation and product composition clearly align with the specifications and provisions referenced in additional U.S. note 18 to Chapter 4, as well as the origin from Cheddar cheese, to ensure accurate classification under this specific subheading.