Dairy produce; cheese of all kinds, grated or powdered

HS code 040620 covers the classification of cheese products, a vital component of the global dairy industry. Cheese is a versatile and nutritious food product consumed worldwide, playing a significant role in many cuisines and culinary traditions. The cheese industry is a major contributor to the agricultural and food processing sectors, providing employment, economic value, and essential dairy-based nutrients to consumers.

The production of cheese involves several key steps. Milk, typically from cows, goats, or sheep, is first curdled, either through the addition of rennet or by allowing natural acidification. The curds are then separated from the whey, shaped, and aged or matured to develop the desired flavor and texture. Depending on the type of cheese, various techniques such as pressing, salting, and ripening may be employed to achieve the final product.

The primary input for the cheese industry is high-quality raw milk, which is sourced from dairy farms. Other important inputs include rennet, cultures, and various additives or flavorings used to create different cheese varieties. Specialized equipment, such as vats, molds, and aging facilities, are also essential for the cheese-making process. The industry relies on a skilled workforce, including cheesemakers, affineurs (cheese agers), and quality control personnel, to ensure consistent and high-quality cheese production.

The primary output of the cheese industry is, of course, various types of cheese, ranging from soft and fresh varieties to hard, aged cheeses. These cheese products are then consumed directly by households 220300 Beverages, fermented (for example, beer, cider, mead, sake, wine or used as ingredients in a wide range of food products, such as 190190 Food preparations, n.e.s. and 040690 Dairy produce; cheese, other. The cheese industry also generates byproducts, such as whey, which can be further processed into other dairy-based goods.