0406.40 - Blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti :

HTS Code 0406.40 specifically encompasses blue-veined cheeses, such as Roquefort, Gorgonzola, and Stilton, as well as any other cheeses that exhibit veins produced by the mold *Penicillium roqueforti*. This category focuses on cheeses characterized by this distinctive marbling, which contributes to their unique flavor profile and texture.

This classification distinguishes itself from its siblings by its specific visual and microbial characteristic. Unlike fresh cheeses (0406.10), grated or powdered cheeses (0406.20), or processed cheeses (0406.30), 0406.40 is defined by the presence of internal blue or green mold veins. It also differs from "other cheese" (0406.90), which serves as a residual category for cheeses not falling into the more specific headings.

Within 0406.40, further sub-classifications exist to address specific types and origins. These may include Roquefort cheese, Stilton cheese (when entered under specific additional U.S. notes), and a general "other" category for blue-veined cheeses that do not meet the criteria for these more narrowly defined subheadings. These subdivisions allow for greater precision in tariff application and statistical tracking.