| 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: | | | | |
| 0406.10.64 | 00 | Swiss or Emmentaler cheese other than with eye formation, Gruyere-process cheese and cheese and substitutes for cheese containing, or processed from, such cheeses: | | | | |
| 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): | | | | |
| 0406.20.57 | 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% |
| 0406.20.61 | 00 | Containing, or processed from, blue-veined cheese (except Roquefort): | | | | |
| 0406.20.65 | 00 | Containing, or processed from, Cheddar cheese: | | | | |
| 0406.20.69 | 00 | Containing, or processed from, American- type cheese (including Colby, washed curd and granular cheese but not including Cheddar): | | | | |
| 0406.20.73 | 00 | Containing, or processed from, Edam or Gouda cheese: | | | | |
| 0406.20.77 | 00 | Containing, or processed from, Italian-type cheeses (Romano, Reggiano, Parmesan, Provolone,Provoletti, Sbrinz and Goya) made from cow's milk: | | | | |
| 0406.20.81 | 00 | Containing, or processed from, Swiss, Emmentaler, or Gruyere-process cheeses: | | | | |
| 0406.20.85 | 00 | Containing 0.5 percent or less by weight of butterfat: | | | | |
| 0406.20.89 | 00 | Containing cow's milk: | | | | |
| 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): | | | | |
| 0406.30.65 | 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): | | | | |
| 0406.30.73 | 00 | Containing, or processed from, Edam or Gouda cheeses: | | | | |
| 0406.30.77 | 00 | Containing, or processed from, Italian-type cheeses (Romano, Reggiano, Parmesan, Provolone, Provoletti, Sbrinz and Goya): | | | | |
| 0406.30.81 | 00 | Containing, or processed from, Swiss, Emmentaler or Gruyere-process cheeses: | | | | |
| 0406.30.85 | 00 | Containing 0.5 percent or less by weight of butterfat: | | | | |
| 0406.30.89 | 00 | Containing cow's milk: | | | | |
| 0406.40 | | Blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti : | | | | |
| 0406.90.61 | 00 | Containing Romano, Reggiano, Parmesan, Provolone,Provoletti, Sbrinz or Goya, all the foregoing made from cow's milk | kg | 7.5% | Free (A+,AU,BH, CA,CL,D,E,IL,J, JO,MA,MX,P,SG) | 35% |
| 0406.90.66 | 00 | Other, including mixtures of the above (excluding goods containing mixtures of subheadings 0406.90.61 or 0406.90.63): | | | | |
