CURD Act

Summary

Creates a single federal definition of “natural cheese,” spelling out how it must be made and what ingredients are allowed, and then limits use of the words “natural” and “all‑natural” on cheese labels to products that meet that definition. The law also lists specific types of processed cheese that are excluded from the definition and makes the new labeling rule apply nationwide by preempting conflicting state requirements.

• Establishes a statutory federal definition of “natural cheese” based on production method, ingredients, and product characteristics.
• Permits certain non‑milk ingredients allowed under existing standards of identity but limits the label claim to cheeses meeting the statutory criteria.
• Explicitly excludes various processed and pasteurized process cheese products from the “natural cheese” category.
• Creates a new federal labeling prohibition on using “natural cheese,” “natural,” or “all‑natural” for cheeses that do not meet the definition.
• Adds the new labeling rule to the federal preemption list, making labeling requirements nationally uniform and overriding conflicting state rules.
• Gives FDA authority to designate additional products as process cheese (and therefore excluded) and to issue related guidance or regulation.
• Does not authorize new spending or change tax, budget, or national security policy.
• Applies to cheese made from milk of non‑cow animals as well as cow’s milk through the cross‑reference to existing milk definitions.