I 
119TH CONGRESS 
1ST SESSION H. R. 1394 
To amend the Federal Food, Drug, and Cosmetic Act to define the term 
natural cheese. 
IN THE HOUSE OF REPRESENTATIVES 
FEBRUARY 14, 2025 
Mr. STEIL (for himself and Mr. COSTA) introduced the following bill; which 
was referred to the Committee on Energy and Commerce 
A BILL 
To amend the Federal Food, Drug, and Cosmetic Act to 
define the term natural cheese. 
Be it enacted by the Senate and House of Representa-
tives of the United States of America in Congress assembled, 
SECTION 1. SHORT TITLE. 
This Act may be cited as the ‘‘Codifying Useful Regu-
latory Definitions Act’’ or the ‘‘CURD Act’’. 
SEC. 2. FINDINGS. 
Congress finds as follows: 
(1) There is a need to define the term ‘‘natural 
cheese’’ in order to maintain transparency and con-
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sistency for consumers so that they may differen-
tiate ‘‘natural cheese’’ from ‘‘process cheese’’. 
(2) The term ‘‘natural cheese’’ has been used 
within the cheese making industry for more than 50 
years and is well-established. 
SEC. 3. DEFINITION OF NATURAL CHEESE. 
(a) DEFINITION.—Section 201 of the Federal Food, 
Drug, and Cosmetic Act (21 U.S.C. 321) is amended by 
adding at the end the following: 
‘‘(ss)(1) The term ‘natural cheese’ means cheese that 
is a ripened or unripened soft, semi-soft, or hard product, 
which may be coated, that is produced— 
‘‘(A) by— 
‘‘(i) coagulating wholly or partly the pro-
tein of milk, skimmed milk, partly skimmed 
milk, cream, whey cream, or buttermilk, or any 
combination of such ingredients, through the 
action of rennet or other suitable coagulating 
agents, and by partially draining the whey re-
sulting from the coagulation, while respecting 
the principle that cheese-making results in a 
concentration of milk protein (in particular, the 
casein portion), and that consequently, the pro-
tein content of the cheese will be distinctly 
higher than the protein level of the blend of the 
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above milk materials from which the cheese was 
made; or 
‘‘(ii) processing techniques involving coagu-
lation of the protein of milk or products ob-
tained from milk to produce an end-product 
with similar physical, chemical, and organolep-
tic characteristics as the product described in 
subclause (i); and 
‘‘(iii) including the addition of safe and 
suitable non-milk derived ingredients of the 
type permitted in the standards of identity de-
scribed in clause (B) as natural cheese; or 
‘‘(B) in accordance with standards of identity 
under part 133 of title 21, Code of Federal Regula-
tions (or any successor regulations), other than the 
standards described in subparagraph (2) or any fu-
ture standards adopted by the Secretary in accord-
ance with subparagraph (2)(I). 
‘‘(2) Such term does not include— 
‘‘(A) pasteurized process cheeses as defined in 
section 133.169, 133.170, or 133.171 of title 21, 
Code of Federal Regulations (or any successor regu-
lations); 
‘‘(B) pasteurized process cheese foods as de-
fined in section 133.173 or 133.174 of title 21, Code 
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of Federal Regulations (or any successor regula-
tions); 
‘‘(C) pasteurized cheese spreads as defined in 
section 133.175, 133.176, or 133.178 of title 21, 
Code of Federal Regulations (or any successor regu-
lations); 
‘‘(D) pasteurized process cheese spreads as de-
fined in section 133.179 or 133.180 of title 21, Code 
of Federal Regulations (or any successor regula-
tions); 
‘‘(E) pasteurized blended cheeses as defined in 
section 133.167 or 133.168 of title 21, Code of Fed-
eral Regulations (or any successor regulations); 
‘‘(F) any products comparable to any product 
described in any of clauses (A) through (E); 
‘‘(G) cold pack cheeses as defined in section 
133.123, 133.124, or 133.125 title 21, Code of Fed-
eral Regulations (or any successor regulations); 
‘‘(H) grated American cheese food as defined in 
section 133.147 of title 21, Code of Federal Regula-
tions (or any successor regulations); or 
‘‘(I) any other product the Secretary may des-
ignate as a process cheese. 
‘‘(3) For purposes of this paragraph, the term ‘milk’ 
has the meaning given such term in section 133.3 of title 
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