0406.90.04 Hard or semi-hard cheeses with
a fat content by weight less
than or equal to 40 percent,
and with a water content by
weight in non-fat matter less
than or equal to 47 percent
(called "grana", "parmigiana"
or "reggiano,") or with a non-
fat matter content by weight
over 47 percent without
exceeding 72 percent (called
"danloo, edam, fontan,
fontina, fynbo, gouda, Avarti,
maribo, samsoe, esron,
italico, kernhem, saint-
nactarie, saint paulin, or
talegil)
0406.90.05 Petit suisse cheese
0406.90.06 Egmont cheese
0406.90.99 Other hard and semihard cheese
0407.00.01 Fresh birds eggs, fertile
0407.00.02 Frozen eggs
0407.00.99 Other poultry eggs
0408.11.01 Dried yolks
0408.19.99 Other
0408.91.01 Frozen or powdered