0406.90 - Other cheese:
Sub-classifications
-
0406 9005 00
-
0406 9049 00
Overview
This HTS category, 0406.90, encompasses "Other cheese," which serves as a residual classification for all cheeses not specifically defined by the preceding subheadings within 0406. This includes cheeses that do not fit into the categories of fresh cheese and curd (0406.10), grated or powdered cheese (0406.20), processed cheese (0406.30), or blue-veined cheese (0406.40). Essentially, if a cheese is not explicitly covered by these more defined subheadings, it will likely be classified under 0406.90.
The primary distinction for 0406.90 lies in its breadth. Unlike its siblings, which are defined by their physical state (fresh, grated, powdered, processed) or specific characteristics (blue-veined), this category captures a wide array of cheeses based on their production methods, aging, or origin that do not fall into those narrower definitions. It is the catch-all category for cheeses that are distinct from the more specific classifications.
Within this "Other cheese" category, further subdivisions exist to provide more granular classification. These subcategories, such as Bryndza, Cheddar, Edam and Gouda, Gjetost, Romano, Sbrinz, Swiss or Emmentaler with eye formation, and Gammelost/Nokkelost cheeses, are distinguished by their specific types, traditional production methods, regional origins, and characteristic textures or flavors. The existence of these subcategories reflects the diverse nature of cheese production and the need for precise classification for customs purposes, allowing for accurate tariff application and trade statistics.