S. 184 — CURD Act

This section states congressional findings that (1) there is a need to define the term "natural cheese" to maintain transparency and consistency for consumers differentiating it from "process cheese"; and (2) the term has been used in the cheese making industry for more than 50 years.

This section amends the Federal Food, Drug, and Cosmetic Act (FD&C Act) (1) to define "natural cheese" as a ripened or unripened soft, semi-soft, or hard cheese produced by coagulating milk or milk products (i.e., including secretions from non-cow animals) using rennet or similar agents—or per standards of identity in 21 CFR part 133—while excluding processed products such as pasteurized process cheeses (21 CFR 133.169–133.171), cheese foods (21 CFR 133.173–133.174), spreads (21 CFR 133.175–133.180), blended cheeses (21 CFR 133.167–133.168), cold pack cheeses (21 CFR 133.123–133.125), and grated American cheese food (21 CFR 133.147); (2) to deem a food misbranded if its label uses "natural cheese" as a factual descriptor without meeting this definition, while allowing "natural," "all-natural," or similar claims consistent with FDA regulations, guidance, or policy; and (3) to extend national uniformity protections to this misbranding provision, preempting inconsistent state labeling requirements.