EU-Zollkontingent · CE
Käse
Innerhalb dieses Kontingents gilt für Einfuhren aus dem Mercosur in die EU: Basiszollsatz minus 10 %. Oberhalb des Kontingents: voller Basiszollsatz.
Rechtsgrundlage: Annex 2-A, Section B, para 8 des Interimshandelsabkommens EU–Mercosur. · Daten zuletzt aktualisiert 18. Oktober 2026
Volumen 2026
3.000 t
nur Mai bis Dezember: 2.000 t
Kontingentszollsatz 2026
Basiszollsatz minus 10 %
Volles Jahresvolumen
30.000 t
ab 2036
Jahr 0 (1. Mai bis 31. Dezember 2026) anteilig: 2.000 t. Das sind 8/12 der Jahresmenge (die 8 vollen Monate von Mai bis Dezember, so wie die EU die Kontingente für Jahr 0 in TARIC eröffnet), abgerundet; die genau eröffnete Menge finden Sie in TARIC.
Oberhalb des Kontingents: voller Basiszollsatz.
Nutzung und Saldo
- Die laufende Nummer 09.4935 wird über Einfuhrlizenzen verwaltet; TARIC veröffentlicht dafür keinen Saldo.
Volumen und Kontingentsbedingungen nach Jahr
| Jahr | Volumen | Kontingentszollsatz |
|---|---|---|
| 2026 | 3.000 tnur Mai bis Dezember: 2.000 t | Basiszollsatz minus 10 % |
| 2027 | 6.000 t | Basiszollsatz minus 20 % |
| 2028 | 9.000 t | Basiszollsatz minus 30 % |
| 2029 | 12.000 t | Basiszollsatz minus 40 % |
| 2030 | 15.000 t | Basiszollsatz minus 50 % |
| 2031 | 18.000 t | Basiszollsatz minus 60 % |
| 2032 | 21.000 t | Basiszollsatz minus 70 % |
| 2033 | 24.000 t | Basiszollsatz minus 80 % |
| 2034 | 27.000 t | Basiszollsatz minus 90 % |
| 2035 | 28.500 t | Basiszollsatz minus 95 % |
| 2036 | 30.000 t | Basiszollsatz minus 100 % |
Erfasste Waren
44 Tariflinien in 1 Position.
| Linie | Bezeichnung |
|---|---|
| 0406 10 20 | Fresh cheese "unripened or uncured cheese", incl. whey cheese and curd of a fat content, by weight, of ≤ 40%ex: nur ein Teil der Linie |
| 0406 10 80 | Fresh cheese "unripened or uncured cheese", incl. whey cheese and curd of a fat content, by weight, of > 40% |
| 0406 20 10 | Glarus herb cheese, grated or powdered |
| 0406 20 90 | Grated or powdered cheese (excl. glarus herb cheese, known as Schabziger) |
| 0406 30 10 | Processed cheese, not grated or powdered, in the manufacture of which no cheeses other than Emmentaler, Gruyère and Appenzell have been used and which may contain, as an addition, Glarus herb cheese "known as Schabziger"; put up for retail sale, of a fat content by weight in the dry matter of ≤ 56% |
| 0406 30 31 | Processed cheese, not grated or powdered, of a fat content, by weight, of ≤ 36% and of a fat content, by weight, in the dry matter of ≤ 48 %(excl. processed cheese mixtures made from Emmentaler, Gruyère and Appenzell, with or without the addition of Glarus herb cheese known as schabziger, put up for retail sale) |
| 0406 30 39 | Processed cheese, not grated or powdered, of a fat content, by weight, of ≤ 36% and of a fat content, by weight, in the dry matter of > 48 %(excl. processed cheese mixtures made from Emmentaler, Gruyère and Appenzell, with or without the addition of Glarus herb cheese known as schabziger, put up for retail sale, of a fat content by weight in the dry matter of ≤ 56 %) |
| 0406 30 90 | Processed cheese, not grated or powdered, of a fat content, by weight, of > 36% (excl. processed cheese mixtures made from Emmentaler, Gruyère and Appenzell, with or without the addition of Glarus herb cheese known as Schabziger, put up for retail sale, of a fat content by weight in the dry matter of ≤ 56% |
| 0406 40 10 | Roquefort |
| 0406 40 50 | Gorgonzola |
| 0406 40 90 | Blue-veined cheese and other cheese containing veins produced by "Penicillium roqueforti" (excl. roquefort and gorgonzola) |
| 0406 90 01 | Cheese for processing (excl. fresh cheese, incl. whey cheese, curd, processed cheese, blue-veined cheese and other cheese containing veins produced by " Penicillium roqueforti ", and grated or powdered cheese): |
| 0406 90 13 | Emmentaler (excl. grated or powdered and that for processing) |
| 0406 90 15 | Gruyère and Sbrinz (excl. grated or powdered and those for processing) |
| 0406 90 17 | Bergkäse and Appenzell (excl. grated or powdered and those for processing) |
| 0406 90 18 | Fromage fribourgeois, Vacherin Mont d'Or and Tête de Moine (excl. grated or powdered and for processing) |
| 0406 90 19 | Glarus herb cheese "known as Schabziger" made from skimmed milk and mixed with finely ground herbs (excl. grated or powdered and for processing) |
| 0406 90 21 | Cheddar (excl. grated or powdered and for processing) |
| 0406 90 23 | Edam (excl. grated or powdered and for processing) |
| 0406 90 25 | Tilsit (excl. grated or powdered and for processing) |
| 0406 90 27 | Butterkäse (excl. grated or powdered and for processing) |
| 0406 90 29 | Kashkaval (excl. grated or powdered and for processing) |
| 0406 90 32 | Feta (excl. for processing) |
| 0406 90 35 | Kefalo-Tyri (excl. grated or powdered and for processing) |
| 0406 90 37 | Finlandia (excl. grated or powdered and for processing) |
| 0406 90 39 | Jarlsberg (excl. grated or powdered and for processing) |
| 0406 90 50 | Sheep's or buffalo milk cheese, in containers containing brine, or in sheepskin or goatskin bottles (excl. feta) |
| 0406 90 61 | Grana Padano and Parmigiano Reggiano, of a fat content by weight of ≤ 40 %and a water content, by weight, of non-fatty matter of ≤ 47 %(excl. grated or powdered and for processing) |
| 0406 90 63 | Fiore Sardo and Pecorino, of a fat content by weight of ≤ 40 %and a water content, by weight, of non-fatty matter of ≤ 47 %(excl. grated or powdered and for processing) |
| 0406 90 69 | Cheese of a fat content by weight of ≤ 40 %and a water content, by weight, of non- fatty matter of ≤ 47 %, n.e.s. |
| 0406 90 73 | Provolone of a fat content by weight of ≤ 40 %and a water content, by weight, of non-fatty matter of > 47 %but ≤ 72 %(excl. grated or powdered and for processing) |
| 0406 90 75 | Asiago, Caciocavallo, Montasio and Ragusano, of a fat content by weight of ≤ 40% and a water content, by weight, of non-fatty matter of > 47 %but ≤ 72 %(excl. grated or powdered and for processing) |
| 0406 90 76 | Danbo, Fontal, Fontina, Fynbo, Havarti, Maribo and Samsø, of a fat content by weight of ≤ 40 %and a water content, by weight, of non-fatty matter of > 47% but ≤ 72 %(excl. grated or powdered and for processing) |
| 0406 90 78 | Gouda, of a fat content by weight of ≤ 40 %and a water content, by weight, of non- fatty matter of > 47 %but ≤ 72 %(excl. grated or powdered and for processing) |
| 0406 90 79 | Esrom, Italico, Kernhem, Saint-Nectaire, Saint-Paulin and Taleggio, of a fat content by weight of ≤ 40 %and a water content, by weight, of non-fatty matter of > 47% but ≤ 72 %(excl. grated or powdered and for processing) |
| 0406 90 81 | Cantal, Cheshire, Wensleydale, Lancashire, Double Gloucester, Blarney, Colby and Monterey, of a fat content by weight of ≤ 40 %and a water content, by weight, of non-fatty matter of > 47 %but ≤ 72 %(excl. grated or powdered and for processing) |
| 0406 90 82 | Camembert, of a fat content by weight of ≤ 40 %and a water content, by weight, of non-fatty matter of > 47 %but ≤ 72 %(excl. grated or powdered and for processing) |
| 0406 90 84 | Brie, of a fat content by weight of ≤ 40 %and a water content, by weight, of non- fatty matter of > 47 %but ≤ 72 %(excl. grated or powdered and for processing) |
| 0406 90 85 | Kefalograviera and Kasseri, of a fat content by weight of ≤ 40 %and a water content, by weight, of non-fatty matter of > 47 %but ≤ 72 %(excl. grated or powdered and for processing) |
| 0406 90 86 | Cheese, of a fat content by weight of ≤ 40 %and a water content, by weight, of non-fatty matter of > 47 %but ≤ 52 %, n.e.s. |
| 0406 90 87 | Cheese, of a fat content by weight of ≤ 40 %and a water content, by weight, of non-fatty matter of > 52 %but ≤ 62 %, n.e.s. |
| 0406 90 88 | Cheese, of a fat content by weight of ≤ 40 %and a water content, by weight, of non-fatty matter of > 62 %but ≤ 72 %, n.e.s. |
| 0406 90 93 | Cheese, of a fat content by weight of ≤ 40 %and a water content, by weight, of non-fatty matter of > 72 %, n.e.s. |
| 0406 90 99 | Cheese of a fat content by weight of > 40 %, n.e.s. |