| 0406.30.57 | 00 | Containing, or processed from, Bryndza, Gjetost, Gammelost, Nokkelost or Roquefort cheeses | kg | 8.5% | Free (A+,BH,CA,D, E,IL,J,JO,MX,P, SG) 3.4% (MA) 4.2% (CL) 6.5% (AU) | 35% |
| 0406.30.61 | 00 | Containing, or processed from, blue-veined cheese(except Roquefort): | | | | |
| 0406.30.61 | 00 | Described in additional U.S. note 17 to this chapter and entered pursuant to its provisions | kg | 10% | Free (A+,BH,CA, CL,D,E,IL,J,JO, MA,P,SG) | 35% |
| 0406.30.65 | 00 | Described in additional U.S. note 18 to this chapter and entered pursuant to its provisions | kg | 10% | Free (A+,AU,BH, CA,CL,D,E,IL,J, JO,MA,P,SG) | 35% |
| 0406.30.65 | 00 | Containing, or processed from, Cheddar cheese: | | | | |
| 0406.30.69 | 00 | Containing, or processed from, American- type cheese (including Colby, washed curd and granular cheese, but not including Cheddar): | | | | |
| 0406.30.69 | 00 | Described in additional U.S. note 19 to thischapter and entered pursuant to its provisions | kg | 10% | Free (A+,AU,BH, CA,CL,D,E,IL,J, JO,MA,P,SG) | 35% |
| 0406.30.73 | 00 | Containing, or processed from, Edam or Gouda cheeses: | | | | |
| 0406.30.73 | 00 | Described in additional U.S. note 20 to this chapter and entered pursuant to its provisions | kg | 10% | Free (A+,BH,CA, CL,D,E,IL,J,JO, MA,P,SG) | 35% |
| 0406.30.77 | 00 | Containing, or processed from, Italian-type cheeses (Romano, Reggiano, Parmesan, Provolone, Provoletti, Sbrinz and Goya): | | | | |
| 0406.30.77 | 00 | Described in additional U.S. note 21 to this chapter and entered pursuant to its provisions | kg | 10% | Free (A+,BH,CA, CL,D,E,IL,J,JO, MA,P,SG) | 35% |
| 0406.30.81 | 00 | Containing, or processed from, Swiss, Emmentaler or Gruyere-process cheeses: | | | | |
| 0406.30.81 | 00 | Described in additional U.S. note 22 to this chapter and entered pursuant to its provisions | kg | 10% | Free (A+,BH,CA, CL,D,E,IL,J,JO, MA,P,SG) | 35% |
| 0406.30.85 | 00 | Described in additional U.S. note 23 to this chapter and entered pursuant to its provisions | kg | 10% | Free (A+,BH,CA, CL,D,E,IL,J,JO, MA,P,SG) | 35% |
| 0406.30.89 | 00 | Described in additional U.S. note 16 to this chapter and entered pursuant to its provisions | kg | 10% | Free (A+,AU,BH, CA,CL,D,E,IL,J, JO,MA,P,SG) | 35% |
| 0406.40 | | Blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti : | | | | |
| 0406.40.44 | 00 | Stilton cheese described in additional U.S. note 24 to this chapter and entered pursuant to its provisions: | | | | |
| 0406.40.51 | 00 | Described in general note 15 of the tariff schedule and entered pursuant to its provisions: | | | | |
| 0406.40.54 | 00 | Described in additional U.S. note 17 to this chapter and entered pursuant to its provisions: | | | | |
| 0406.90.05 | 00 | Bryndza cheese | kg | 7.2% | Free (A+,BH,CA,D, E,IL,J,JO,MX,P, SG,CL) 2.8% (MA) 5.5% (AU) | 35% |
| 0406.90.06 | 00 | Cheddar cheese: | | | | |
| 0406.90.06 | 00 | Described in general note 15 of the tariff schedule and entered pursuant to its provisions | kg | 12% | Free (A+,AU,BH, CA,CL,D,E,IL,J, JO,MA,MX,P,SG) | 35% |
| 0406.90.08 | | Described in additional U.S. note 18 to this chapter and entered pursuant to its provisions | | 12% | Free (A+,AU,BH, CA,CL,D,E,IL,J, JO,MA,P,SG) | 35% |
| 0406.90.08 | 10 | Produced in Canada and not subject to licensing requirements | kg | | | |
| 0406.90.14 | 00 | Edam and Gouda cheeses: | | | | |
Harmonized Tariff Schedule of the United States inquiry: 3203Ã
