H.R. 1803 – CURD Act | Legislate.dev

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Updated January 20, 2026 at 5:16 AM UTC

The CURD Act amends the Federal Food, Drug, and Cosmetic Act to create a clear definition of “natural cheese.” It sets out how natural cheese must be made, what ingredients can be used, and which products are excluded. The change affects cheese manufacturers, regulators, and consumers by standardizing labeling and product classification.

Key Provisions

Adds a definition of “natural cheese” to Section 201, describing it as a ripened or unripened cheese made by milk protein coagulation (using rennet or similar agents) and allowing certain non‑milk ingredients permitted by identity standards.
Specifies that the term does not include various pasteurized process cheeses, cheese foods, spreads, blended cheeses, cold‑pack cheeses, grated American cheese foods, or any product the Secretary later designates as process cheese.
Amends Section 403 to require that any product labeled “natural cheese” must meet the new definition, while still allowing the use of terms like “natural” or “all‑natural” if consistent with agency guidance.
Updates Section 403A to reference the new labeling paragraph (z), ensuring the new definition is enforceable across labeling regulations.

Legislative Activity

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3 earlier actions

HouseFloor Latest Action

ASSUMING FIRST SPONSORSHIP - Mr. Steil asked unanimous consent that he may hereafter be considered as the first sponsor of H.R. 1803, a bill originally introduced by Representative Gallagher, for the purpose of adding cosponsors and requesting reprintings pursuant to clause 7 of rule XII. Agreed to without objection.

April 29, 2024 • 7:16 PM

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HouseIntro Referral

Introduced in House

March 27, 2023

HouseIntro Referral

Referred to the House Committee on Energy and Commerce.

Energy and Commerce Committee

March 27, 2023

HouseCommittee

Referred to the Subcommittee on Health.

Health Subcommittee

April 7, 2023

HouseFloor

ASSUMING FIRST SPONSORSHIP - Mr. Steil asked unanimous consent that he may hereafter be considered as the first sponsor of H.R. 1803, a bill originally introduced by Representative Gallagher, for the purpose of adding cosponsors and requesting reprintings pursuant to clause 7 of rule XII. Agreed to without objection.

April 29, 2024 • 7:16 PM

Floor Debate

1 member

What members said about H.R. 1803 on the floor

1 Republican

Rep. Bryan SteilR-WI-1 · Apr 29, 2024

Mr. Speaker, I ask unanimous consent that I may hereafter be considered to be the first sponsor of H.R. 1803, a bill originally introduced by Representative Gallagher of Wisconsin, for the purpose of…

Bill Text

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Introduced in HouseIssued March 27, 2023

I

118th CONGRESS

1st Session

H. R. 1803

IN THE HOUSE OF REPRESENTATIVES

March 27, 2023

Mr. Gallagher (for himself, Mr. Costa, Mr. Grothman, Ms. Craig, Mr. Panetta, Mr. Fitzgerald, and Mr. Steil) 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.

1.

Short title

This Act may be cited as the Codifying Useful Regulatory Definitions Act or the CURD Act.

2.

Findings

Congress finds as follows:

(1)

There is a need to define the term natural cheese in order to maintain transparency and consistency for consumers so that they may differentiate 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.

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 protein 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 resulting 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 protein content of the cheese will be distinctly higher than the protein level of the blend of the above milk materials from which the cheese was made; or

(ii)

processing techniques involving coagulation of the protein of milk or products obtained from milk to produce an end-product with similar physical, chemical, and organoleptic 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 described in clause (B) as natural cheese; or

(B)

in accordance with standards of identity under part 133 of title 21, Code of Federal Regulations (or any successor regulations), other than the standards described in subparagraph (2) or any future standards adopted by the Secretary in accordance 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 regulations);

(B)

pasteurized process cheese foods as defined in section 133.173 or 133.174 of title 21, Code of Federal Regulations (or any successor regulations);

(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 regulations);

(D)

pasteurized process cheese spreads as defined in section 133.179 or 133.180 of title 21, Code of Federal Regulations (or any successor regulations);

(E)

pasteurized blended cheeses as defined in section 133.167 or 133.168 of title 21, Code of Federal 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 Federal Regulations (or any successor regulations);

(H)

grated American cheese food as defined in section 133.147 of title 21, Code of Federal Regulations (or any successor regulations); or

(I)

any other product the Secretary may designate 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 21, Code of Federal Regulations (or any successor regulations) and includes the lacteal secretions from animals other than cows.

.

(b)

Labeling

Section 403 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 343) is amended by adding at the end the following:

(z)

If its label or labeling includes the term natural cheese as a factual descriptor of a category of cheese unless the food meets the definition of natural cheese under section 201(ss), except that nothing in this paragraph shall prohibit the use of the term natural or all-natural, or a similar claim or statement with respect to a food in a manner that is consistent with regulations, guidance, or policy statements issued by the Secretary.

.

(c)

National uniformity

Section 403A(a)(2) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 343–1(a)(2)) is amended by striking or 403(x) and inserting 403(x), or 403(z).