Dairy produce; cheese, blue-veined and other cheese containing veins produced by Penicillium roqueforti (not grated, powdered or processed)

HS v2017 Code: 040640

About dairy produce; cheese, blue-veined and other cheese containing veins produced by penicillium roqueforti (not grated, powdered or processed)

HS code 040640 covers a specific type of cheese known as blue-veined cheese, which is characterized by the presence of blue or green veins throughout the cheese. This type of cheese is highly prized for its unique flavor and texture, and is a staple in many culinary traditions around the world. The production of blue-veined cheese is an important industry, contributing significantly to the global dairy market and providing a wide range of products for consumers and other industries.

Production process

The production of blue-veined cheese involves a complex process that begins with the curdling of milk, typically using a combination of rennet and Penicillium roqueforti mold. The curds are then cut, drained, and salted before being placed in molds to shape the cheese. The cheese is then aged, during which time the Penicillium roqueforti mold grows and creates the distinctive blue-green veins throughout the cheese. The aging process can take several months to over a year, depending on the desired flavor and texture of the final product.

Production inputs

The main inputs required for the production of blue-veined cheese include high-quality raw milk, rennet, Penicillium roqueforti mold, and specialized equipment such as cheese molds and aging facilities. Additionally, the production process may require other ingredients such as salt, and may involve the use of specialized machinery for tasks like cutting and shaping the cheese.

Production outputs

The primary output of HS code 040640 is blue-veined cheese, which is consumed both directly by consumers and as an ingredient in a variety of other food products. This cheese may be used in 040690 Dairy produce; cheese, not grated, powdered or processed or 210410 Condiments and seasonings; prepared sauces and preparations, among other applications. The unique flavor and texture of blue-veined cheese also make it a popular ingredient in 220300 Beer made from malt and 220410 Wine; sparkling.

Revisions to 040640

Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 040640. The most recent 1 version of this code (040640) is in the HS v2022 system:

This page shows a legacy version of code 040640 ( HS v2017).

Family tree for dairy produce; cheese, blue-veined and other cheese containing veins produced by penicillium roqueforti (not grated, powdered or processed)

    graph LR
    A["<a href='/classifications/hs/v2017/04'>04: Dairy produce; birds' eggs; natural honey; edible products of animal origin, not elsewhere specified or included</a>"]
A --> B["<a href='/classifications/hs/v2017/0406'>0406: Cheese and curd</a>"]
B --> C["<a href='/classifications/hs/v2017/040640'>040640: Dairy produce; cheese, blue-veined and other cheese containing veins produced by Penicillium roqueforti (not grated, powdered or processed)</a>"]

    B --> D["<a href='/classifications/hs/v2017/040610'>040610: Dairy produce; fresh cheese (including whey cheese), not fermented, and curd</a>"]
B --> E["<a href='/classifications/hs/v2017/040620'>040620: Dairy produce; cheese of all kinds, grated or powdered</a>"]
B --> F["<a href='/classifications/hs/v2017/040630'>040630: Dairy produce; cheese, processed (not grated or powdered)</a>"]
B --> G["<a href='/classifications/hs/v2017/040690'>040690: Dairy produce; cheese (not grated, powdered or processed), n.e.c. in heading no. 0406</a>"]

    

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class C level6
class D level6
class E level6
class F level6
class G level6

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  %% class A level1
  %% class B,C level2
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  %% class C highlight