Customs Tariff Number Position 0406 - Search results (48)

Cheese and curd
040610
Subheading
Fresh cheese "unripened or uncured cheese", incl. whey cheese, and curd
Fresh Mozzarella, whether or not in a liquid, of a fat content, by weight, of <= 40%
Fresh cheese "unripened or uncured cheese", incl. whey cheese and curd of a fat content, by weight, of <= 40% (excl. Mozzarella)
Fresh cheese "unripened or uncured cheese", incl. whey cheese and curd of a fat content, by weight, of > 40%
Grated or powdered cheese, of all kinds
040630
Subheading
Processed cheese, not grated or powdered
Processed cheese, not grated or powdered, in the manufacture of which no cheeses other than Emmentaler, Gruyère and Appenzell have been used and which may contain, as an addition, Glarus herb cheese "known as Schabziger"; put up for retail sale, of a fat content by weight in the dry matter of <= 56%
Processed cheese, not grated or powdered, of a fat content, by weight, of <= 36% and of a fat content, by weight, in the dry matter of <= 48% (excl. processed cheese mixtures made from Emmentaler, Gruyère and Appenzell, with or without the addition of Glarus herb cheese known as Schabziger, put up for retail sale)
Processed cheese, not grated or powdered, of a fat content, by weight, of <= 36% and of a fat content, by weight, in the dry matter of > 48% (excl. processed cheese mixtures made from Emmentaler, Gruyère and Appenzell, with or without the addition of Glarus herb cheese known as Schabziger, put up for retail sale, of a fat content by weight in the dry matter of <= 56%)
Processed cheese, not grated or powdered, of a fat content, by weight, of > 36% (excl. processed cheese mixtures made from Emmentaler, Gruyère and Appenzell, with or without the addition of Glarus herb cheese known as Schabziger, put up for retail sale, of a fat content by weight in the dry matter of <= 56%)
040640
Subheading
Blue-veined cheese and other cheese containing veins produced by "Penicillium roqueforti"
Roquefort
Gorgonzola
Blue-veined cheese and other cheese containing veins produced by "Penicillium roqueforti" (excl. roquefort and gorgonzola)
040690
Subheading
Cheese (excl. fresh cheese, incl. whey cheese, curd, processed cheese, blue-veined cheese and other cheese containing veins produced by "Penicillium roqueforti", and grated or powdered cheese)
Cheese for processing (excl. fresh cheese, incl. whey cheese, curd, processed cheese, blue-veined cheese and other cheese containing veins produced by "Penicillium roqueforti", and grated or powdered cheese):
Emmentaler (excl. grated or powdered and that for processing)
Gruyère and Sbrinz (excl. grated or powdered and those for processing)
Bergkäse and Appenzell (excl. grated or powdered and those for processing)
Fromage fribourgeois, Vacherin Mont d'Or and Tête de Moine (excl. grated or powdered and for processing)
Cheddar (excl. grated or powdered and for processing)
Edam (excl. grated or powdered and for processing)
Tilsit (excl. grated or powdered and for processing)
Kashkaval (excl. grated or powdered and for processing)
Feta (excl. for processing)
Kefalo-Tyri (excl. grated or powdered and for processing)
Finlandia (excl. grated or powdered and for processing)
Jarlsberg (excl. grated or powdered and for processing)
Sheep's or buffalo milk cheese, in containers containing brine, or in sheepskin or goatskin bottles (excl. feta)
Grana Padano and Parmigiano Reggiano, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of <= 47% (excl. grated or powdered and for processing)
Fiore Sardo and Pecorino, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of <= 47% (excl. grated or powdered and for processing)
Cheese of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of <= 47%, n.e.s.
Provolone of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 47% but <= 72% (excl. grated or powdered and for processing)
Maasdam of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 47% but <= 72% (excl. grated or powdered and for processing)
Asiago, Caciocavallo, Montasio and Ragusano, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 47% but <= 72% (excl. grated or powdered and for processing)
Danbo, Fontal, Fontina, Fynbo, Havarti, Maribo and Samsø, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 47% but <= 72% (excl. grated or powdered and for processing)
Gouda, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 47% but <= 72% (excl. grated or powdered and for processing)
Esrom, Italico, Kernhem, Saint-Nectaire, Saint-Paulin and Taleggio, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 47% but <= 72% (excl. grated or powdered and for processing)
Cantal, Cheshire, Wensleydale, Lancashire, Double Gloucester, Blarney, Colby and Monterey, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 47% but <= 72% (excl. grated or powdered and for processing)
Camembert, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 47% but <= 72% (excl. grated or powdered and for processing)
Brie, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 47% but <= 72% (excl. grated or powdered and for processing)
Kefalograviera and Kasseri, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 47% but <= 72% (excl. grated or powdered and for processing)
Cheese, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 47% but <= 52%, n.e.s.
Cheese, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 52% but <= 62%, n.e.s.
Cheese, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 62% but <= 72%, n.e.s.
Cheese, of a fat content by weight of <= 40% and a water content, by weight, of non-fatty matter of > 72%, n.e.s.
Cheese of a fat content by weight of > 40%, n.e.s.