0406.90.20.00 - Made from goat's milk whey or from whey obtained from a mixture of goat's milk and not more than 20 percent by weight of cow's milk 🖩

This HTS classification, 0406.90.20.00, specifically covers cheeses and curds derived from goat's milk whey. It can also include cheeses made from a mixture of goat's milk whey and cow's milk whey, provided the cow's milk whey content does not exceed 20 percent by weight. These are distinct from other cheeses within the "Other cheese" category due to their specific whey source, which imparts unique flavor and textural characteristics.

Within the broader category of "Other cheese," this subcategory is differentiated by its exclusive reliance on goat's milk whey or a predominant goat's milk whey base, as outlined above. This specificity is crucial for accurate tariff application. For instance, it is distinct from cheeses made solely from cow's milk whey or other milk mixtures that do not meet the specified 20 percent threshold for cow's milk whey.

As this classification is a leaf node within the HTS database, there are no further subcategories. Therefore, the focus for classification purposes remains on verifying the composition of the whey used in its production and ensuring it aligns precisely with the criteria of being made from goat's milk whey or a mixture meeting the specified proportion of cow's milk whey. Importers should be prepared to provide documentation substantiating the origin and composition of the whey in question.