HR1394-119

What This Bill Does

The CURD Act responds to long-standing use of the term natural cheese in the cheese industry by adding a definition to section 201 of the Federal Food, Drug, and Cosmetic Act. The definition covers ripened or unripened soft, semi-soft, or hard cheese products made by coagulating milk, skim milk, partly skimmed milk, cream, whey cream, buttermilk, or combinations of those ingredients, partly draining whey, and using safe and suitable non-milk-derived ingredients where allowed. It is meant to distinguish natural cheese from process cheese and give FDA, dairy producers, retailers, and consumers a clearer statutory labeling baseline.

Who Benefits and How

Natural cheese producers benefit because federal law would recognize the product category they already use commercially. Dairy farmers benefit if clearer labeling supports demand for cheese made from milk-protein ingredients. Consumers benefit because labels can better distinguish natural cheese from process cheese products. Retail grocers benefit from clearer product-category language for cheese merchandising and compliance.

Who Bears the Burden and How

Process cheese manufacturers may face less flexibility if labels or marketing blur the distinction with natural cheese. Food and Drug Administration labeling staff must interpret and enforce the new statutory definition. Cheese importers must evaluate whether products fit the U.S. natural-cheese definition. Food manufacturers using cheese ingredients must align product descriptions with the new category.

Key Provisions

• Adds a statutory definition of natural cheese to the Federal Food, Drug, and Cosmetic Act.
• Defines natural cheese around coagulated milk-protein products and partial whey drainage.
• Allows safe and suitable non-milk-derived ingredients within the defined cheese category.
• Improves consumer transparency between natural cheese and process cheese.