0406.40.70.00 - Other

This classification, HTS Code 0406.40.70.00, applies to "Other" blue-veined cheeses and other cheeses containing veins produced by *Penicillium roqueforti*. This encompasses blue-veined cheeses that do not fall under any more specific subheading within 0406.40. The defining characteristic is the presence of characteristic blue or green veins, created by the mold *Penicillium roqueforti*, which impart a distinct flavor and aroma to the cheese. Examples include cheeses like Gorgonzola, Stilton, and certain artisanal blue cheeses not explicitly listed elsewhere.

It is crucial to distinguish this category from its siblings. Subheadings within 0406.40.70 are often dedicated to cheeses that meet specific import requirements or are subject to special trade provisions, such as those described in general note 15 or additional U.S. note 17 to Chapter 4. This "Other" category, therefore, serves as a residual classification for blue-veined cheeses that do not qualify for or are not subject to those particular provisions.

As a leaf node, HTS Code 0406.40.70.00 has no further subcategories. Classification within this code is determined by the presence of blue veins produced by *Penicillium roqueforti* and the absence of any specific qualifying conditions that would place the cheese in a sibling category. Customs officers will look for the characteristic visual and sensory attributes of blue-veined cheese, ensuring it is not specifically addressed by other, more granular classifications within the broader Chapter 4.