HS Code for Nabulsi Cheese (US)
PRIMARY CLASSIFICATION RESULT (US)
The primary 6-digit Harmonized System (HS) code for nabulsi cheese is 0406.10 (Fresh (unripened or uncured) cheese, including whey cheese, and curd). Under the 2026 US HTS, representative general duties are 10% [Official Source].
Classification guidance note.
Candidate Subheadings & Disambiguation Matrix
| HS Subheading | WCO Subheading Description | Disambiguation Rule / Notes | Action |
|---|---|---|---|
| 0406.10 | Fresh (unripened or uncured) cheese, including whey cheese, and curd | Fresh (unripened or uncured) cheese, including whey cheese, and curd | View 0406.10 → |
Official Primary Sources & Authority References
USITC HTS Database ↗
USITC official Harmonized Tariff Schedule for Nabulsi Cheese.
CBP CROSS Rulings ↗
CBP e-Rulings database for Nabulsi Cheese classification precedents.
WCO Nomenclature ↗
World Customs Organization international 6-digit Harmonized System standard.
Nabulsi Cheese Frequently Asked Questions (FAQ)
What is the official 6-digit HS code for Nabulsi Cheese?
The primary 6-digit Harmonized System (HS) code for Nabulsi Cheese is HS 0406.10 (Fresh (unripened or uncured) cheese, including whey cheese, and curd).
What is the US general import duty for Nabulsi Cheese?
Under the 2026 US HTS, representative MFN general duty rates for Nabulsi Cheese under HS 0406.10 are 10%.
Are there alternative candidate subheadings for Nabulsi Cheese?
Yes. Depending on state (green vs. roasted, decaffeinated vs. non-decaffeinated, raw vs. processed), alternative subheadings include 040610.
What mandatory import documents are required for Nabulsi Cheese?
Commercial Invoice, Packing List, Bill of Lading, and Partner Government Agency permits where applicable.
Does de minimis duty-free exemption apply to Nabulsi Cheese?
Eligible shipments enter duty-free under statutory destination thresholds.
How are merchandise processing and customs fees calculated for Nabulsi Cheese?
Import fees are assessed on entered customs value under destination regulations.