Products A–Z
HS code for fromage frais
0406.10 Fresh (unripened or uncured) cheese, including whey cheese, and curd
In the UK Trade Tariff’s list of everyday names, “fromage frais” points to subheading 0406.10: fresh (unripened or uncured) cheese, including whey cheese, and curd. Check the description and the notes of the chapter before declaring: the right code depends on what the goods are made of and how they are used.
In the UK Global Tariff all 7 lines under 0406.10 carry a specific or compound duty rather than a percentage.
In the EU Combined Nomenclature all 3 lines under 0406.10 carry a specific or compound duty rather than a percentage.
The Turkish Customs Tariff Schedule divides 0406.10 into 6 tariff lines; the duty is 140%.
Duty rates compared
UK specific or compound duty Third-country duty 7 tariff lines 
EU specific or compound duty Third-country duty 3 tariff lines 
Türkiye 140% Third-country duty 6 tariff lines 
USA 8.5% – 10% General (MFN) 21 tariff lines · average 9.9% · 9× specific or compound duty 
Canada specific or compound duty Third-country duty 3 tariff lines 
Mexico 45% Third-country duty 1 tariff line 
Brazil 14.4% – 28% Third-country duty 2 tariff lines · average 21.2% 
Argentina 16% – 28% Third-country duty 18 tariff lines · average 20% 
Peru Free Third-country duty 1 tariff line 
New Zealand Free Third-country duty 2 tariff lines 
Japan 22.4% – 29.8% Third-country duty 3 tariff lines · average 27.3% 
Taiwan 5% Third-country duty 1 tariff line 
GCC 5% Third-country duty 6 tariff lines 
Switzerland specific or compound duty Third-country duty 3 tariff lines 
Norway specific or compound duty Third-country duty 2 tariff lines 
North Macedonia specific or compound duty Third-country duty 3 tariff lines 
Nigeria 20% Third-country duty 1 tariff line See also
Questions and answers
What is the HS code for fromage frais?
Fromage frais are classified under 0406.10 (Fresh (unripened or uncured) cheese, including whey cheese, and curd) in the Harmonized System. National tariffs add more digits; see the lines on this page.