IDFA Cheese Board Member Urges House Subcommittee to Define “Natural Cheese”

IDFA Cheese Board Member Urges House Subcommittee to Define "Natural Cheese"

WASHINGTON, April 29, 2026-The International Dairy Foods Association (IDFA) today testified before the U.S. House Energy and Commerce Subcommittee on Health in support of the Codifying Useful Regulatory Definitions (CURD) Act (H.R.1394), bipartisan legislation that would establish a federal definition for the term "natural cheese."

Chad Hamilton, JD, MBA, a member of IDFA's Cheese Industry Segment Board, delivered testimony at the hearing, Healthier America: Legislative Proposals on the Regulation and Oversight of Food, emphasizing the need for a clear statutory definition of a term already widely used by consumers, industry, and federal agencies.

In his testimony, Hamilton explained that "natural cheese" refers to cheese made using a simple process trusted by cheesemakers for thousands of years, while "process cheese" is made by blending, heating, and emulsifying natural cheese.

"Natural cheese is minimally processed and is made with the same four ingredients it has always been: milk, cultures, enzymes, and salt," said Chad Hamilton. "In everyday practice, consumers generally understand that a natural cheese- Cheddar or Havarti, for example-is appropriate for a charcuterie board, while process cheese is more commonly used for foods like grilled cheese sandwiches or shelf-stable macaroni and cheese. Despite this long-standing and widely understood distinction, 'natural cheese' has never been clearly defined. The CURD Act closes this gap."

Hamilton highlighted that federal agencies-including the U.S. Department of Agriculture and the Environmental Protection Agency-already use the term "natural cheese" in program guidance, reporting systems, and regulatory frameworks. However, without a clear statutory definition, that usage lacks consistency across federal policy.

"The CURD Act aligns federal law with longstanding practice," Hamilton said. "It provides clarity for consumers, consistency for regulators, and certainty for the dairy industry-without changing existing labeling rules or creating new regulatory burdens."

The legislation defines "natural cheese" based on existing FDA standards of identity and internationally recognized cheese standards, while explicitly excluding products already defined as process cheeses. It also preserves FDA authority over broader labeling claims such as "natural" and "all natural."

Hamilton also underscored the importance of clarity as federal nutrition policy evolves. The recently updated Dietary Guidelines for Americans emphasize nutrient-dense and minimally processed foods, including dairy.

"A clear definition of 'natural cheese,' he noted, "will help schools, healthcare providers, and consumers better interpret and apply those recommendations."

The CURD Act has broad support across the dairy industry, including IDFA member companies, the National Milk Producers Federation, and state and regional dairy organizations nationwide.

View Hamilton's written testimony here.

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The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation's dairy manufacturing and marketing industry, which supports more than 3 million jobs that generate $198 billion in direct wages and $779 billion in overall economic impact. IDFA's diverse membership ranges from multinational organizations to single-plant companies, from dairy companies and cooperatives to food retailers and suppliers, all on the cutting edge of innovation and sustainable business practices. Together, they represent most of the milk, cheese, ice cream, yogurt and cultured products, and dairy ingredients produced and marketed in the United States and sold throughout the world. Delicious, safe and nutritious, dairy foods offer unparalleled health and consumer benefits to people of all ages.