New 'CURD Act' Defines 'Natural Cheese': What It Means for Your Grocery List

The "Codifying Useful Regulatory Definitions Act," or CURD Act, is all about clearing up confusion in the cheese aisle. This bill officially defines "natural cheese" for the first time, aiming to help consumers easily tell the difference between natural and processed cheese products. It's an amendment to section 403A(a)(2) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 3431(a)(2)).

Cheese Please: What Counts as 'Natural'?

The CURD Act lays out specific criteria for what qualifies as "natural cheese." Basically, it's cheese made by coagulating milk protein (from sources like milk, skim milk, or cream) with rennet or other coagulating agents, then partially draining the whey (Sec. 3). The process should concentrate the milk protein, so the cheese has a significantly higher protein content than the original milk (Sec. 3). The bill also allows for certain non-milk-derived ingredients that are already permitted in existing natural cheese standards (Sec. 3). Think of a classic cheddar or mozzarella – those are generally in the "natural" zone.

The Not-So-Natural List

Here's where it gets interesting. The bill specifically excludes certain types of processed cheeses, cheese foods, cheese spreads, cold-pack cheeses, and grated American cheese food from being labeled as "natural cheese" (Sec. 3). If you're grabbing a cheese product labeled "pasteurized process cheese food," it's definitely not falling under the new "natural" definition. The bill even gives the Secretary the power to designate any other product as a "process cheese" (Sec. 3), keeping the definition tight.

Real-World Impact: From Farm to Fridge

For consumers, this means clearer labeling and, hopefully, more informed choices at the grocery store. If you're trying to avoid heavily processed foods, the "natural cheese" label will actually mean something specific. For cheese producers who already meet the criteria, this could be a marketing advantage. They can highlight the "natural" aspect of their products, potentially attracting health-conscious buyers.

However, there's a potential for some cheesemakers to try to stretch the definition. While the bill is pretty specific, the allowance of "natural" or "all-natural" claims if they're consistent with the Secretary's regulations (Sec. 3) could create some wiggle room. It will be crucial for those regulations to be crystal clear to prevent consumer confusion.