This bill adds a definition of "natural cheese" to the Federal Food, Drug, and Cosmetic Act. It says natural cheese is a ripened or unripened soft, semi-soft, or hard cheese made by coagulating milk protein (for example with rennet), partially draining the whey, or by processing that produces the same physical, chemical, and taste characteristics. The definition allows certain safe, non-milk ingredients permitted under existing standards of identity. The bill lists multiple kinds of pasteurized process cheeses and similar products that are not "natural cheese." It also lets the Secretary designate other products as process cheese. The bill defines "milk" to include lacteal secretions from animals other than cows. The bill adds a labeling rule that says a product may only call itself "natural cheese" as a factual descriptor if it meets the new definition. The bill clarifies that general "natural" or "all-natural" claims are not prohibited if they follow applicable regulations or guidance. The bill was introduced in the House on February 14, 2025, by Representative Bryan Steil and co-sponsors, and was referred to the House Committee on Energy and Commerce. Status: In Progress.
No publicly available information on costs or budget effects in the bill text.
The bill's findings say there is a need to define "natural cheese" to keep labeling transparent and consistent so consumers can tell "natural cheese" from "process cheese." The findings also say the term "natural cheese" has been used in the cheese-making industry for more than 50 years.
No publicly available information on opposition or objections in the bill text.