HS code 0401 - Milk and cream, uncondensed and without added sugar or other sweetening matter

List of documents required for importing goods into the territory of the Customs Union Commodity nomenclature of foreign economic activity To assess customs duties and savings when importing goods into the territory of the Customs Union, it is very important to choose the correct code of the foreign trade code. In order for your cargo to pass customs, you need to make certificates and a declaration for your products. We have classified the necessary information for you:

1. Code Description
2. Permit documents for import of cargo
3. Required documents for export 0406
4. Duty and VAT rate

Export documents 0308 90 900 0

HS codes: 0406908400 - 0406908700

0406908400

BRI CHEESE WITH WHITE MOLD, ASSORTMENT, MANUFACTURER M212
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0406908600

GOAT CHEESE CHEVRETT KRUG-40% FAT CONTENT, FAT CONTENT IN DRY STUFF -50%. TOTAL - 345 BOXES, 4 PALLETS. PLANT NUMBER NLZ0356EC.

0406908600

SMOKED CHEESE, WEIGHTED “CHECHIL”, IN VACUUM PACKAGING OF 4 KG. FAT MASS 30%, MOISTURE MASS 50%. TU 9225-011-47157329-2003. IN THE QUANTITY OF 1292 KG.

0406908600

PARMESAN CHEESE “GRANA PADANO”, TOTAL FAT CONTENT 28%, MANUFACTURER – IT 03 159 CE

0406908600

RENNA CHEESE, SEMI-HARD “BURLANDER LEICHT”, WITH FAT MASS FROM 30%, FOR RETAIL SALE, NET WEIGHT EXCLUDING PRIMARY PACKAGING 157.50KG:

0406908600

CHEESE T.M. "MILKO" SOLID, LOW-CALORIE - "PRINCE10"-96 COR. WITH A FAT MASS FRACTION OF 16% IN THE DRY STUFF. MOISTURE 52% - 1 HEAD EACH 10.10-10.20 KG PER CARD.BOX, COATED WITH SPECIAL. PARAFFIN. COMPOSITION, IN POLYM. PL. UNDER VACUUM. EXPIRY DATE UNTIL 01/2011

0406908600

CHEESE ASSORTMENT WITH FAT CONTENT 34%-39% AND WATER CONTENT IN CONCLUSION OF FAT FAT. SUBSTANCE 50%, IN BAR, IN POLYMER PACKAGING, FOR FREE SALE, NET WEIGHT - 582.68 KG

0406908600

EXHIBITION AND ADVERTISING MATERIALS: “EL PASTOR” CHEESE IN VACUUM PLASTIC PACKAGING, PRODUCTION DATE 12/02/2009

0406908600

OTHER CHEESE WITH A FAT CONTENT OF NO MORE THAN 40% AND A WATER CONTENT IN TERMS OF FAT-FAT SUBSTANCE MORE THAN 47%, BUT NOT MORE THAN 52% RUSSIAN CHEESE GADYACH BY WEIGHT, IN A CARDBOARD BOX, AN AVERAGE OF 16.3 KG, BC EGO- 81.5KG

0406908700

ATHLEET LIGHT SLICES FAT 19 (MASS%), SEMI-SOLID, MOISTURE CONTENT IN CONVERSION OF DRY SUBSTANCE WITHIN 54-61%, CREAMY YELLOW COLOR, IN POLYETHYLENE PACKAGING 1300Х10PCS/0.15KG/

0406908700

"MAASDAM" CHEESE 28% FAT, WATER CONTENT IN CONCLUSIONS OF DRY STUFF 60%, FAT CONTENT IN DRY STUFF 45% TOTAL - 1727 BOXES, 23 PALLETS. PLANT NUMBER NLZ0106EG.

0406908700

EXHIBITION AND ADVERTISING MATERIALS: “EL PASTOR” CHEESE, SEMI-MAINTENED, FROM MIXED MILK, FAT CONTENT 31 wt.%, IN VACUUM PLASTIC PACKAGING, PRODUCTION DATE 12/02/2009

You can find additional information on the topic in the Unified Customs Tariff section. Section I.

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Saint Petersburg

Attention! Due to recent changes in legislation, the legal information in this article may be out of date!

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Import documents code 0308 90 900 0

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You can find out more information about the HS code for foreign economic activity or what documents you need to import cargo by calling 8 (499) 350-14-21 (Irina) or by mail

According to the decision of the State Commission for Combating Illegal Traffic in Industrial Products, the date for the entry into force of mandatory labeling of dairy products has been set as June 1, 2021.

List of types of dairy products to be labeled as part of the experiment:

EAEU HS code and name:

• 0401 Milk and cream, uncondensed and not containing added sugar or other sweetening matter
• 0402 Milk and cream, condensed or containing added sugar or other sweetening matter
• 0403 Buttermilk, curdled milk and cream, yogurt, kefir and other fermented or acidified milk and cream, whether or not condensed or containing added sugar or other sweetening matter, whether or not flavored or containing added fruit. , nuts or cocoa
• 0404 Whey, whether or not condensed, whether or not containing added sugar or other sweetening matter; products from natural milk ingredients, whether or not containing added sugar or other sweetening matter, not elsewhere specified or included
• 0405 Butter and other fats and oils made from milk; milk pastes
• 0406 Cheeses and cottage cheese
• 2105 00 Ice cream and other types of edible ice, whether or not containing cocoa
• 2202 99 910 0 Other, containing fat obtained from products of headings 0401 - 0404, waters, including mineral and carbonated waters, containing added sugar or other sweetening or flavoring substances, and other non-alcoholic drinks, with the exception of fruit or vegetable juices of heading 2009: less than 0.2 wt. %
• 2202 99 950 0 Other, containing fat obtained from products of headings 0401 - 0404, waters, including mineral and carbonated waters, containing added sugar or other sweetening or flavoring substances, and other non-alcoholic drinks, with the exception of fruit or vegetable juices of heading 2009: 0.2 wt. % or more, but less than 2 wt. %
• 2202 99 990 0 Other containing fat obtained from products of headings 0401 - 0404, waters, including mineral and carbonated waters, containing added sugar or other sweetening or flavoring substances, and other non-alcoholic drinks, with the exception of fruit and vegetable juices of heading 2009: 2 wt. % or more.

Read the resolution on conducting an experiment on labeling finished dairy products here.

Nika Vinogradova

Source: Dairynews.ru

Extended description 0406

0406 Cheeses and cottage cheese (+): 0406 10 - young cheeses (unripe or unripened), including whey-albumin cheeses, and cottage cheese 0406 20 - grated cheeses or powdered cheeses, all varieties 0406 30 - processed cheeses, not grated or not powdered 0406 40 - blue and other cheeses containing veins obtained using Penicillium roqueforti 0406 90 - other cheeses
This heading covers cheeses of all types, namely:

(1) young cheeses (including cheese made from whey or buttermilk) and cottage cheese. Young cheeses are unripe or unseasoned...

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HS codes

0406 — Cheeses and cottage cheese:

This heading includes cheeses of all types, namely: 1) Fresh unfermented cheese (including cheese made from whey or buttermilk) and cottage cheese.
Fresh unfermented cheese is unripened or unripened cheese that is ready to eat shortly after production (e.g. Ricotta, Brocchio, curd, cream cheese, Mozarella). 2) Grated or powdered cheese;

3) Processed cheese, which is produced by grinding, mixing, melting and emulsifying, using heat and emulsifying or acidifying agents (including melting salts), one or more varieties of cheese and one or more varieties of the following products: cream or other dairy products, salt, spices, flavoring or coloring agents and water;

4) Blue cheeses (for example, Roquefort, Gorgonzola);

5) Soft cheeses (for example, Camembert, Brie);

6) Hard and semi-hard cheeses (for example, Cheddar, Gouda, Gruyère, Parmesan).

Whey cheeses are produced by condensing whey with the addition of milk or milk fat. They are classified in this heading only if they have the following three characteristics:

a) The milk fat content is 5 wt.% dry matter or more;

b) Dry matter content of at least 70 wt.%, but not more than 85 wt.%;

c) They are molded or moldable.

The presence of meat, fish, crustaceans, herbs, spices, vegetables, fruits, nuts, vitamins, skimmed milk powder, etc. does not affect classification provided that the product retains the characteristics of cheese.

Cheeses covered with batter or breadcrumbs are classified in this heading, whether they have been cooked or not, provided that the goods retain the characteristics of cheese.

Explanations for subheadings

0406 40

This subheading includes cheeses having visible veins in the cheese mass, which may be blue, green, greenish-blue or whitish-gray in color, such as Bleu d'Auvergne, Bleu de Causse, Bleu de Quercy, Blue Cheshire, Bleu Dorsay, Blue Wensleydale, Cabrales, Danish Blue (Danablue), Gorgonzola, Micella, Roquefort, Senghorlon and Stilton, as well as proprietary or trade name cheeses, provided they meet the above criteria.

Explanations for subheadings

Products in which milk fat is wholly or partly replaced by other (for example, vegetable) fats are not treated as cheese in this heading (usually heading 21.06).

0406 10 200 2 — 0406 10 800 0

In these subheadings for whey-albumin cheese, see the HS Explanation to item 0406, second paragraph.

Cottage cheese or "white cheese" is a product made from curdled milk from which most of the whey has been removed (for example, by dripping or pressing). Cottage cheese (except powder) with the addition of up to 30 wt.% sugar and fruit is considered a product that retains the quality characteristics of cottage cheese and is classified in the same subheadings.

These subheadings include products of the “cagliata” type, i.e. products obtained by coagulation with rennet, other enzymes or acid treatment of whole milk, partially or completely skimmed milk from which most of the whey has been removed. These products are presented in the form of a smoothed mass, but not yet curd, easily separated into granules, with a strong characteristic odor and a sodium chloride content of no more than 0.3 wt.%. They are intermediate products that require further processing, mainly to produce cheeses.

0406 20 100 0 and 0406 20 900 0

These subheadings include:

1. Grated cheeses, usually used as a seasoning and for other purposes in the food industry. They are obtained from hard cheeses (for example, Grana, Parmigiano Regiano, Emmental, Regianito, Sbrinz, Asiago, Pecorino, etc.). These cheeses may be partially dehydrated to ensure maximum shelf life. Cheeses that are agglomerated after grating remain in this subheading.

2. Cheeses in powder form, usually used in the food industry. They are made, as a rule, from all types of cheese by melting and then grinding into powder, or by bringing to a paste-like state, then drying and grinding.

0406 30 100 0 — 0406 30 900 0

See the HS Explanatory Note to heading 0406, first paragraph (3).

0406 40 100 0 — 0406 40 900 0

See HS Explanations to subheading 0406 40.

The main distinguishing feature of cheeses of this subheading is irregular pigmentation as a result of the growth of mold in the thickness of the cheese.

0406 40 900 0

This subheading also includes cheeses with a clearly visible whitish-gray pigmentation resulting from the use of Penicillium roqueforti.