0406.40.52.00 - Other 🖩

This classification, HTS Code 0406.40.52.00, encompasses "Other" blue-veined cheeses and other cheeses containing veins produced by Penicillium roqueforti that do not fall under the specific subcategories at this level. These are cheeses characterized by the presence of blue or green mold veins, typically developing during the aging process. The defining characteristic of this category is its residual nature, meaning it includes blue-veined cheeses that don't fit into more narrowly defined sibling classifications, particularly those not entered under specific general notes.

Distinguishing this category from its sibling, 0406.40.51.00 ("In original loaves"), is crucial for accurate classification. While both pertain to blue-veined cheeses, 0406.40.51.00 is specifically for those blue-veined cheeses that are presented in their original, whole loaf form. This current category, 0406.40.52.00, therefore, covers all other blue-veined cheeses that are not in original loaves, which may include cheeses that have been cut, portioned, or otherwise processed from their original form, provided they still meet the general criteria for blue-veined cheese and are entered pursuant to general note 15.

As this is a leaf node within the HTS structure, there are no further subcategories. The classification relies on meeting the broad definition of blue-veined cheese and then ensuring it does not qualify for a more specific sibling classification. The primary determinant for entry into this category is the exclusion from other, more precise descriptions of blue-veined cheese at the same hierarchical level, particularly those referencing specific formats or entry conditions like those described in general note 15.