Contingent tarifaire de l’UE · CE
Fromages
Importations dans l’UE en provenance du Mercosur dans la limite de ce contingent : taux de base réduit de 10 % ; au-delà, le taux de base plein s’applique.
Base juridique : Annex 2-A, Section B, para 8 de l’accord commercial intérimaire UE–Mercosur. · Données mises à jour le 18 octobre 2026
Volume 2026
3 000 t
Mai à décembre uniquement : 2 000 t
Droit intracontingentaire 2026
taux de base réduit de 10 %
Volume annuel plein
30 000 t
à partir de 2036
Année 0 (du 1er mai au 31 décembre 2026) au prorata : 2 000 t. Cela représente 8/12 du volume annuel (les 8 mois entiers de mai à décembre, comme l’UE ouvre les contingents de l’année 0 dans TARIC), arrondi à l’unité inférieure ; consultez TARIC pour le volume exact ouvert.
Au-delà du contingent: le taux de base plein s’applique.
Utilisation et solde
- Le numéro d’ordre 09.4935 est géré par certificats : TARIC ne publie pas de solde.
Volume et conditions intracontingentaires par année
| Année | Volume | Droit intracontingentaire |
|---|---|---|
| 2026 | 3 000 tMai à décembre uniquement : 2 000 t | taux de base réduit de 10 % |
| 2027 | 6 000 t | taux de base réduit de 20 % |
| 2028 | 9 000 t | taux de base réduit de 30 % |
| 2029 | 12 000 t | taux de base réduit de 40 % |
| 2030 | 15 000 t | taux de base réduit de 50 % |
| 2031 | 18 000 t | taux de base réduit de 60 % |
| 2032 | 21 000 t | taux de base réduit de 70 % |
| 2033 | 24 000 t | taux de base réduit de 80 % |
| 2034 | 27 000 t | taux de base réduit de 90 % |
| 2035 | 28 500 t | taux de base réduit de 95 % |
| 2036 | 30 000 t | taux de base réduit de 100 % |
Produits couverts
44 lignes tarifaires dans 1 position.
| Ligne | Désignation |
|---|---|
| 0406 10 20 | Fresh cheese "unripened or uncured cheese", incl. whey cheese and curd of a fat content, by weight, of ≤ 40%ex : partie de la ligne |
| 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. |