| 0406.10 | | Fresh (unripened or uncured) cheese, including whey cheese, and curd: | | | | |
| 1214.10.00 | 30 | Sun-cured: | | | | |
| 1602.50.09 | 00 | Cured or pickled | kg | 4.5% | Free (A*,AU,BH, CA,CL,E*,IL,J,JO, MA,MX,P,SG) | 30% |
| 2401.10.61 | | Flue-cured, burley and other light air-cured leaf: | | | | |
| 2401.10.61 | 30 | Flue-cured | kg | | | |
| 2401.10.63 | 30 | Flue-cured | kg | | | |
| 2401.10.65 | 30 | Flue-cured | kg | | | |
| 2401.10.95 | 10 | Fire-cured Kentucky and Tennessee | kg | | | |
| 2401.10.95 | 15 | Dark-air cured Kentucky and Tennessee | kg | | | |
| 2401.10.95 | 25 | Virginia sun-cured | kg | | | |
| 2401.10.95 | 20 | Virginia fire-cured | kg | | | |
| 2401.20.31 | | Flue-cured, burley and other light air-cured leaf: | | | | |
| 2401.20.31 | 10 | Flue-cured | kg | | | |
| 2401.20.33 | 10 | Flue-cured | kg | | | |
| 2401.20.35 | 10 | Flue-cured | kg | | | |
| 2401.20.57 | 10 | Fire-cured Kentucky and Tennessee | kg | | | |
| 2401.20.57 | 15 | Dark-air cured Kentucky and Tennessee | kg | | | |
| 2401.20.57 | 20 | Virginia fire-cured | kg | | | |
| 2401.20.57 | 25 | Virginia sun-cured | kg | | | |
| 2401.20.83 | 10 | Flue-cured | kg | | | |
| 2401.20.83 | 35 | Fire-cured Kentucky and Tennessee | kg | | | |
| 2401.20.83 | 40 | Dark-air cured Kentucky and Tennessee | kg | | | |
| 2401.20.83 | 50 | Virginia fire-cured | kg | | | |
| 2401.20.83 | 55 | Virginia sun-cured | kg | | | |
| 2401.20.85 | 10 | Flue-cured | kg | | | |