Cheese, certain types
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040610
Fresh (un-ripened or uncured) cheese, including whey cheese, and curd
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040610
Fresh cheese "unripened or uncured cheese", incl. whey cheese, and curd
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040620
Grated or powdered cheese, of all kinds
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040620
Grated or powdered cheese, of all kinds
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040630
Processed cheese, not grated or powdered
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040630
Processed cheese, not grated or powdered
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040640.10
Blue-veined cheese: Roquefort, Stilton
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040640
Blue-veined cheese and other cheese containing veins produced by "Penicillium roqueforti"
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040640.90
Blue-veined cheese: Other
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040640
Blue-veined cheese and other cheese containing veins produced by "Penicillium roqueforti"
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040690.10
Other Cheese: Cheese, of the following types: made wholly from goats’ milk, other than feta or kasseri; surface-ripened soft, having: a fat content in the dry matter of not less than 50% by weight, and a moisture content of not less than 65% by weight of the non-fatty matter
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040690
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)
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040690.90
Other Cheese: Other includes Cheddar, Colby, Edam, Gouda, Havarti, Parmesan, Kasseri, Mozzarella, Provolone, Feta
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040690
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)
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