Explanatory notes
… (6) Medium‑hard cheese and hard cheese (e.g., Cheddar, Gouda, Gruyère, Parmesan). Whey cheeses are obtained by … etc., does not affect classification provided that the goods retain the character of cheese. Cheeses which have … Dorset, Blue Wensleydale, Cabrales, Danish Blue (Danablu), Gorgonzola, Mycella, Roquefort, Saingorlon and Stilton, as …