Cota tarifária da UE · CE
Queijos
As importações da UE vindas do Mercosul dentro desta cota pagam a alíquota-base reduzida em 10%; acima dela, vale a alíquota-base cheia.
Base legal: Annex 2-A, Section B, para 8 do Acordo Comercial Provisório UE–Mercosul. · Dados atualizados em 18 de outubro de 2026
Volume 2026
3.000 t
estimativa proporcional 2.013 t
Tarifa intracota 2026
a alíquota-base reduzida em 10%
Volume anual cheio
30.000 t
a partir de 2036
Ano 0 (1º de maio a 31 de dezembro de 2026) proporcional: 2.013 t. É uma estimativa (245/365 do volume anual), salvo quando o TARIC mostra o volume aberto.
Acima da cota: vale a alíquota-base cheia.
Uso e saldo
- A ordem 09.4935 é gerida por licenças: o TARIC não publica saldo para ela.
Volume e condições intracota por ano
| Ano | Volume | Tarifa intracota |
|---|---|---|
| 2026 | 3.000 testimativa proporcional 2.013 t | a alíquota-base reduzida em 10% |
| 2027 | 6.000 t | a alíquota-base reduzida em 20% |
| 2028 | 9.000 t | a alíquota-base reduzida em 30% |
| 2029 | 12.000 t | a alíquota-base reduzida em 40% |
| 2030 | 15.000 t | a alíquota-base reduzida em 50% |
| 2031 | 18.000 t | a alíquota-base reduzida em 60% |
| 2032 | 21.000 t | a alíquota-base reduzida em 70% |
| 2033 | 24.000 t | a alíquota-base reduzida em 80% |
| 2034 | 27.000 t | a alíquota-base reduzida em 90% |
| 2035 | 28.500 t | a alíquota-base reduzida em 95% |
| 2036 | 30.000 t | a alíquota-base reduzida em 100% |
Produtos cobertos
44 linhas tarifárias em 1 posição.
| Linha | Descrição |
|---|---|
| 0406 10 20 | Fresh cheese "unripened or uncured cheese", incl. whey cheese and curd of a fat content, by weight, of ≤ 40%ex: parte da linha |
| 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. |