Ukraine Trade Data of Chees Imports Under HS Code 406409000
Lookup Ukraine trade data of chees imports under HS code 406409000. Check Ukraine import trading parters of chees
23 Shipments Records (Demo)
406409000 
| Date | HS Code | Product Description | Origin Country | Quantity | Unit | Net Weight | Total Value [USD] | Importer Name | Click to view 16 more columns 16 More Columns Available |
|---|---|---|---|---|---|---|---|---|---|
| 26/Apr/2017 | 406409000 | 1.blakytni cheese containing veins obtained from the use of penicillium roqueforti: auchan cheese with blue mold fondan 34.3% 125 g upakovanno 20 boxes of 8 units each, the total weight of 20.00 kg. country of eutorhovelna auchanvyrobnyk brand auchan. | N/A | ****** | UA125010 | 20 | 234.67 | ***** | 16 More Columns Available along with Company Name and Other Details etc. |
| 25/Apr/2017 | 406409000 | 1. blue cheeses and other cheeses containing live veins derived from the use of penicillium roqueforti: bleu auv sancy 125 g, art.�29555701, quantity 40 pcs., fourme sancy 2, 1kg * 2, art.�29125601, quantity 79, 98 kg.�trade marksancy. producer compagnie des fromages & richesmonts.�country of manufacture fr. | N/A | ****** | UA100120 | 84.98 | 563.82 | ***** | |
| 25/Apr/2017 | 406409000 | "1.furm d'amber, la tradition du bon fromage. cheese is mild, with cow's milk, pasteurized, 50% fat, 59.15% water obezzhyreniy matter .. ingredients: milk 97.44% salt 2.5%, 0.03% rennet, milk enzyme 0.02%, the culture of blue mold "" penicillium roquefortii "" 0, 01%. fat: 26h per 100g of product. the shutter 30 days to take -09.08 .2017 packed in -8yaschykiv total net weight -16, 620kh.syr byush blo where nezh. cheese is mild, with cow's milk, pasteurized, 55% fat in dry matter, 68.06% water obezzhyreniy matter. ingredients: milk (97.99%), enzymes (0.1%), salt (1.8%), rennet�and enzymes (0.1%). fat content: 29h per 100g of product. the shutter 11 days to take -11.06.2017 packed in -4yaschykiv total net weight -15, 668kh.syr bleu d'auvergne, argental. cheese m ' which, from cow's milk, pasteurized, 50% fat in dry matter, 64.86% water obezzhyreniy substance. ingredients: milk (97.44%), enzymes (0.02%), salt (2.5 %), rennet fermen t (0, 03%), penicillium roqueforti (0, 001%).�fat: 26h at 100g.�aging 28 days to take -28.07.2017 packed in -10yaschykiv total net weight -27, 874kh.krayina production frtorhovelna mark fromi rungis sasvyrobnyk fromi rungis sas " | N/A | ****** | UA125110 | 60.16 | 581.04 | ***** | |
| 21/Apr/2017 | 406409000 | "1.syry blue cheese and other cheese containing veins obtained vnaslidokvykorystannya penicillium roqueforti: art.14111 - 930.456 kg. cheese niva golden (golden niva 60%) (60% gold cornfield approx. 2.5 kg) 168 boxes, -31.2% absolute fat, fat in dry matter -62.22%, moisture% -> 68 do02.07.2017 year term consumption. art.14270 - 96 pcs. golden niva cheese tm "" madeta "" 110h (goldenniva 60% portion 110g) box 4, the absolute -31.2% fat, fat in dry matter -62.22%, moisture% -> 68 term consumption to production roku.krayina 06/07/2017 - cztorhovelna mark - madetavyrobnyk - madeta as. " | CZECH REPUBLIC | ****** | UA100010 | 941.02 | 3,960.22 | ***** | |
| 20/Apr/2017 | 406409000 | "1.syr blue" "ile de france brie with blue mold" "in portions of 125 g in a plastic cup and a cardboard box, fat content 28 wt.% non-vegetable fat, net weight 55.50 kg, production date 02/21/17. labeling : soft cheese "" ile de france brie with blue mold "" ile de france brie bleu 125 g.osnovni components: pasteurized cow's milk + cream, salt, lactic acid bacteria, mold fungi (penicillium candidum, penicillium rogueforti), rennet, without hmo.torhovelna mark ile de france. country of origin fr. manufacturer bg sas.. " | N/A | ****** | UA902040 | 67.93 | 753.41 | ***** | |
| 20/Apr/2017 | 406409000 | "1.syry blue, " "st. ahyur 2.3 kg" "- wrapping head in a film on a plastic base, fat content 33 wt.%, no vegetable fats net weight of 200, 757 kg, production date 10.04.17.markuvannya: cheese blue "" st. ahyur "" st agur coupe 2.3 kg; st. ahyur - in 125 g portions in plastic packaging, fat content 33 wt.% non-vegetable fat, net weight 60, 375 kg, production date 10.04.17.markuvannya: blue cheese "" st. ahyur "" st agur portion 125g.osnovni ingredients: milk, salt, mold fungi (penicillium rogueforti), lactic acid bacteria culture without gmos. trademark st agur.krayina production fr. manufacturer from�agere de la vallee de l'ance.. " | N/A | ****** | UA902040 | 270.65 | 2,238.31 | ***** | |
| 18/Apr/2017 | 406409000 | "1. blue cheese with mold and other azure: blue (circle 1, 8-2, 8kh) - 1985, 29kh / at first. package 1989.547 kg silver (block 1, 0-1, 4kh) - 222, 022kh / in the first. package 222.542 kg gold (block 1, 0-1, 4kh) - 223, 444kh / at first. package 223.954 kg gold (a la carte 0.1 kg) blister upakovka- 201, 00kh / 2010 pcs. / at first; . pack 203.814 kg blue (0.1 kg la carte) blister upakovka- 601, 00kh / 6010 pcs. / in the first. package 609.414 kg manufacturer: lazur - spoldzielczy zwiazek grup producentov rolnych, polscha.markuvannya: blue (range 1.8 -2, 8kh), silver (block 1, 0-1, 4kh), gold (block 1, 0-1, 4kh), gold (0.1 kg la carte), blue (a la carte�0.1 kg). ". | N/A | ****** | UA110150 | 3,232.76 | 16,390.00 | ***** | |
| 18/Apr/2017 | 406409000 | "1.syry blue containing veins yielded by vykorystannyapenicillium roqueforti: art.2501 - 1, 016.44 kg. cheese" "soft mold bavariyablyu" "70% fat range 2 to 1.2 kg, respectively (bavaria blu 70% fat idm 2loaves a 1, 2 kg approx), -44.2% absolute fat, fat in dry matter -70%, -39.5% moisture, the shelf life to 25.06.2017 year. art.2512 - 2400 pcs . cheese "" soft mold bavaria blue ", " 70% to 8 servings 150 g (bavaria blu 70% fati.dm 8 portions a 150 g) -44.2% absolute fat, fat in dry matter -70% , -39.5% moisture, the shelf life to 06.25.2017 year. art.1021 - 605.45 kg. cheese "" berhader edelpilts "" 50% 2 semicircles around 1.2 kg (bergader edelpilz blue cheese50% fat�idm 2 semi-loaves a 1, 2 kg approx), -27.9% absolute fat fat vsuhiy matter -50%, -47% moisture, expiration date 10/10/2017 roku.art.1017 - 2800 pcs. cheese " "grand bavarez" "50% fat, 10 portions to 150 g (granbavarese blue cheese 50%) -27.9% absolute fat, fat in dry matter% -50% -47 wet t hermine was passed 10/05/2017 .krayina production - detorhovelna mark - bergadervyrobnyk - bergader privatkaserei gmbh " | GERMANY | ****** | UA100010 | 2,261.89 | 13,889.39 | ***** | |
| 18/Apr/2017 | 406409000 | "1.syry delicatessen soft cheese with a prozhylkamyplisnyavy: 150g cambozola 70% .m'yakyy deli cheese plisnyavoyu.vmist fat: 70%. ingredients: pasterezovanemoloko, cream, salt, mikrobiolohichnyysychuzhnyy enzyme kulturymolochnokyslyh thermophilic bacteria culture dlyavyzrivannya. date of manufacture 09.06.2017 11.04.2017termin life, art.13303-136sht; cambozola 2, 2kh 70%. soft deli cheese with mold. fat content: 70%. ingredients: pasterezovane milk, cream, salt, microbial rennet, thermophilic cultures molochnokys disasters bacteria culture for maturation�. date of manufacture 06.04.2017 06.15.2017 lter term aspiration, art.41265-309, 318kh; montanyolo affine 2, 2kh 70%. ikatesnyy del soft cheese with blue-gray mold. fat content: 70%. ingredients: pasta ryzovane milk, cream, salt, microbial rennet, thermo filni cultures of lactic acid bacteria culture for maturation. production date and shelf life 10.04.2017 19.06. 2017, art.6962-94, 513kh; montanyolo 2.2 kg of 70%.�soft deli cheese with blue mold.�fat content: 70%.�ingredients: pasterezovane milk, cream, salt, microbial rennet, thermo filni cultures of lactic acid bacteria culture for maturation.�date of manufacture and shelf life 03.04.2017 26.06.�2017, art.16886-65, 537kh;�dorblu 100g 5 0%.�semi-hard cheese with noble blue mold.�fat content: 50%.�reset system: pasterezovane milk, salt, microbial rennet, mezof yl cultures of lactic acid bacteria culture for maturation.�production date and shelf life 04.04.2017 30.06.�2017, art.21046-3560sht;�dorblu 100g of 55%.�semi-hard cheese with noble blue mold.�fat content: 55%.�reset system: pasterezovane milk, salt, microbial rennet, meso filni cultures of lactic acid bacteria culture for maturation.�date of manufacture and 06.04.2017 expiry date 06.30.2017, art.21526-1600sht;�well dorblu grand ap 2, 5 kg of 60%.�semi-hard cheese with noble blue mold.�yru content is 60%.�ingredients: pasterezovane milk, salt, microbial rennet, mesophilic culture of lactic acid bacteria culture to vyzrivannya.data in yrobnytstva 06.04.2017 expiry date 06.30.2017, art.21186-700, 512kh;�dorblu layb 2, 5k g 50%.�semi-hard cheese with noble blue mold.�dorblu in circles.�in the cities of fat: 50%.�ingredients: pasterezovane milk, salt, microbial rennet, mesophilic culture of lactic acid bacteria culture for eid rivannya.�production date 05.04.2017 expiry date 09.08.2017, art.21306 -1566, 925kh; " | N/A | ****** | UA209180 | 3,273.21 | 23,487.86 | ***** | |
| 14/Apr/2017 | 406409000 | 1.blakytni cheeses: -art.011502 soft cheese with blue mold blue d'overn, weight, approximately 2, 5 kg head - 3996, 202kh, brand, neutre, -art.031502 soft cheese with blue mold fourme d'ambert, weight, approximately 2kg head - 1374, 998kh, brand: neutre, -art.bq013712t soft cheese with blue mold blue d'overn, packaged for retail sale for 125g - 2720sht, 340kh., trade brand: la cabane.vyrobnyk: societe laitiere de laqueuille.krayina vyrobnytstva- fr.�. | N/A | ****** | UA125220 | 5,711.20 | 31,943.47 | ***** |
