0406.30.77.00 - Described in additional U.S. note 21 to this chapter and entered pursuant to its provisions 🖩

This classification covers processed cheese products that are not grated or powdered, and which do not fall under specific Italian-type cheese derivations. These products are characterized by being manufactured from one or more cheeses, typically by melting and emulsifying them with the addition of other ingredients such as emulsifying salts, colorings, and flavorings. The "other" designation here signifies processed cheeses that are not composed primarily of or processed from Italian-type cheeses like Romano, Reggiano, Parmesan, Provolone, Provoletti, Sbrinz, or Goya, and also do not fit into any other more specific subcategories within processed cheese.

This specific subcategory is distinguished from its sibling, HTS 0406.30.79.00, which broadly covers "Other" processed cheeses. The key differentiator lies in the explicit exclusion of processed cheeses derived from or containing Italian-type cheeses. Therefore, if a processed cheese product is made from a blend of cheeses that does not prominently feature Italian varieties, or if it is a blend where Italian cheeses are not a defining component as per additional U.S. note 21, it would likely fall under this HTS code.

As this is a leaf node within the HTS structure, there are no further subcategories to introduce. Classification at this level depends on the precise composition and processing of the cheese product, specifically excluding those that meet the criteria for Italian-type cheese derivatives as defined in the relevant additional U.S. notes.