CURD Act

Establishes a legal definition of "natural cheese" and limits use of that label to products that meet that definition. This bill would add a new definition to the Federal Food, Drug, and Cosmetic Act that covers cheeses made by coagulating milk protein (for example with rennet) or by processing techniques that yield similar cheese, and it would allow certain safe non-milk ingredients. It expressly excludes pasteurized process cheeses, cheese foods, spreads, cold pack cheeses, grated American cheese food, and similar process products. A product could be labeled "natural cheese" only if it meets the new definition, though plain "natural" or "all-natural" claims remain allowed when they follow regulations, guidance, or policy from the Secretary. The bill would also update national uniformity rules to fold this new labeling provision into existing standards-of-identity enforcement.