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

HS v2022 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 distinctive flavor and aroma, and is widely consumed around the world. The production of blue-veined cheese is an important part of the global dairy industry, contributing to the diversity and richness of the cheese market.

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 cultures of the Penicillium roqueforti mold. The curds are then carefully shaped and aged, often in specialized caves or cellars, where the mold is allowed to grow and spread 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, and Penicillium roqueforti cultures. Specialized equipment, such as cheese molds, aging chambers, and temperature and humidity control systems, are also essential for the production process. Additionally, skilled cheesemakers and affineurs (cheese agers) play a crucial role in ensuring the quality and consistency of the final product.

Production outputs

Blue-veined cheese produced under HS code 040640 is a highly sought-after product in the global cheese market. It is often consumed as a table cheese, but can also be used in various culinary applications, such as salads, sandwiches, and cheese plates. The output of this industry may also be used as an input for the production of other dairy products, such as 040690 (Dairy produce; cheese, not grated, powdered or processed (excluding fresh cheese, including whey cheese, and curd)) or 040600 Dairy produce; cheese and curd.

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 version):

This page shows the most recent version of code 040640.

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/v2022/04'>04: Dairy produce; birds' eggs; natural honey; edible products of animal origin, not elsewhere specified or included</a>"]
A --> B["<a href='/classifications/hs/v2022/0406'>0406: Cheese and curd</a>"]
B --> C["<a href='/classifications/hs/v2022/040640'>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/v2022/040610'>040610: Dairy produce; fresh cheese (including whey cheese), not fermented, and curd</a>"]
B --> E["<a href='/classifications/hs/v2022/040620'>040620: Dairy produce; cheese of all kinds, grated or powdered</a>"]
B --> F["<a href='/classifications/hs/v2022/040630'>040630: Dairy produce; cheese, processed (not grated or powdered)</a>"]
B --> G["<a href='/classifications/hs/v2022/040690'>040690: Dairy produce; cheese (not grated, powdered or processed), n.e.c. in heading no. 0406</a>"]

    

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    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



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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
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  %% class C highlight