| 0402.10 | | In powder, granules or other solid forms, of a fat con- tent, by weight, not exceeding 1.5 percent: | | | | |
| 0402.21 | | In powder, granules or other solid forms, of a fat content, by weight, exceeding 1.5 percent: | | | | |
| 0402.21.02 | 00 | Of a fat content, by weight, not exceeding 3 percent: | | | | |
| 0402.21.27 | 00 | Of a fat content, by weight, exceeding 3 percent but notexceeding 35 percent: | | | | |
| 0403.90.02 | 00 | Sour cream containing not over 45 percent by weight of butterfat; buttermilk: | | | | |
| 0403.90.37 | 00 | Containing not over 6 percent by weight of butterfat: | | | | |
| 0403.90.47 | 00 | Containing over 6 percent but not over 35 percentby weight of butterfat: | | | | |
| 0403.90.72 | 00 | Sour cream containing over 45 percent by weight of butterfat: | | | | |
| 0404 | | Whey, whether or not concentrated or containing added sugar or other sweetening matter; products consisting of natural milk constituents, whether or not containing added sugar or other sweeteningmatter, not elsewhere specified or included: | | | | |
| 0405.20.10 | 00 | Containing over 45 percent by weight of butterfat: | | | | |
| 0406.10 | | Fresh (unripened or uncured) cheese, including whey cheese, and curd: | | | | |
| 0406.10.34 | 00 | American-type cheese, including Colby, washed curd and granular cheese (but not including Cheddar cheese), and cheese and substitutes for cheese containing, or processed from, such American-type cheese: | | | | |
| 0406.10.54 | 00 | Italian-type cheeses, made from cow's milk, in original loaves (Romano made from cow's milk, Reggiano, Parmesan, Provol- one, Provoletti and Sbrinz); Italian-type cheeses, made from cow's milk, not in original loaves (Romano made from cow's milk, Reggiano, Parmesan, Provolone, Provoletti, Sbrinz and Goya), and cheese and substitutes for cheese containing, or processed from, such Italian-type cheeses, whether or notin original loaves: | | | | |
| 0406.10.74 | 00 | Cheese, and substitutes for cheese, containing 0.5 percent or less by weight of butterfat: | | | | |
| 0406.10.84 | 00 | Other cheese and substitutes for cheese (except cheese not containing cow's milk, and soft ripened cow's milk cheese): | | | | |
| 0406.20.69 | 00 | Containing, or processed from, American- type cheese (including Colby, washed curd and granular cheese but not including Cheddar): | | | | |
| 0406.20.77 | 00 | Containing, or processed from, Italian-type cheeses (Romano, Reggiano, Parmesan, Provolone,Provoletti, Sbrinz and Goya) made from cow's milk: | | | | |
| 0406.20.85 | 00 | Containing 0.5 percent or less by weight of butterfat: | | | | |
| 0406.30.69 | 00 | Containing, or processed from, American- type cheese (including Colby, washed curd and granular cheese, but not including Cheddar): | | | | |
| 0406.30.77 | 00 | Containing, or processed from, Italian-type cheeses (Romano, Reggiano, Parmesan, Provolone, Provoletti, Sbrinz and Goya): | | | | |
| 0406.30.85 | 00 | Containing 0.5 percent or less by weight of butterfat: | | | | |
| 0406.40 | | Blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti : | | | | |
| 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 | kg | 4.2% | Free (A+,BH,CA, CL,D,E,IL,J,JO, MA,MX,P,SG) 2.5% (AU) | 35% |
| 0406.90.57 | 00 | Pecorino, in original loaves, not suitable for grating | kg | Free | | 35% |
| 0406.90.82 | 00 | Containing, or processed from, American- type cheese (including Colby, washed curd and granular cheese, but not including Cheddar): | | | | |
