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Graphic promoting the CURD Act with IDFA branding and the headline “CURD Act Could Bring Clarity to the Definition of ‘Natural Cheese’” over a blurred cheese background.

CURD Act Could Bring Clarity To The Definition Of “Natural Cheese”

HART Insight Summary

As consumer interest in ingredient transparency and minimally processed foods continues to grow, clearer definitions around cheese categories may become increasingly important across the dairy industry. The proposed CURD Act reflects broader efforts to improve consistency in labeling, regulatory interpretation, and consumer understanding while maintaining existing production and labeling frameworks.

Key Takeaways

  • The CURD Act would establish a federal definition for “natural cheese.”
  • The legislation aims to create consistency across regulatory and industry use of the term.
  • Existing FDA standards of identity and international cheese standards would help define qualifying products.
  • The proposal aligns with growing consumer focus on minimally processed foods and ingredient transparency.

At A Glance

Estimated Reading Time: ≈3 minutes
Original Publish Date: April 2026
Source: International Dairy Foods Association (IDFA)

On Wednesday, April 29, 2026, The International Dairy Foods Association (IDFA) testified before the U.S. House Energy and Commerce Subcommittee on Health in support of the Codifying Useful Regulatory Definitions (CURD) Act (H.R.1394), bipartisan legislation that would establish a federal definition for the term “natural cheese.”

Chad Hamilton, JD, MBA, a member of IDFA’s Cheese Industry Segment Board, delivered testimony at the hearing, Healthier America: Legislative Proposals on the Regulation and Oversight of Food, emphasizing the need for a clear statutory definition of a term already widely used by consumers, industry, and federal agencies.

In his testimony, Hamilton explained that “natural cheese” refers to cheese made using a simple process trusted by cheesemakers for thousands of years, while “process cheese” is made by blending, heating, and emulsifying natural cheese.

“Natural cheese is minimally processed and is made with the same four ingredients it has always been: milk, cultures, enzymes, and salt,” said Chad Hamilton. “In everyday practice, consumers generally understand that a natural cheese, Cheddar or Havarti, for example, is appropriate for a charcuterie board, while process cheese is more commonly used for foods like grilled cheese sandwiches or shelf-stable macaroni and cheese. Despite this long-standing and widely understood distinction, ‘natural cheese’ has never been clearly defined. The CURD Act closes this gap.”

Hamilton highlighted that federal agencies, including the U.S. Department of Agriculture and the Environmental Protection Agency, already use the term “natural cheese” in program guidance, reporting systems, and regulatory frameworks. However, without a clear statutory definition, that usage lacks consistency across federal policy.

“The CURD Act aligns federal law with longstanding practice,” Hamilton said. “It provides clarity for consumers, consistency for regulators, and certainty for the dairy industry—without changing existing labeling rules or creating new regulatory burdens.”

The legislation defines “natural cheese” based on existing FDA standards of identity and internationally recognized cheese standards, while explicitly excluding products already defined as process cheeses. It also preserves FDA authority over broader labeling claims such as “natural” and “all natural.”

Hamilton also underscored the importance of clarity as federal nutrition policy evolves. The recently updated Dietary Guidelines for Americans emphasize nutrient-dense and minimally processed foods, including dairy.

“A clear definition of ‘natural cheese,’ he noted, “will help schools, healthcare providers, and consumers better interpret and apply those recommendations.”

The CURD Act has broad support across the dairy industry, including IDFA member companies, the National Milk Producers Federation, and state and regional dairy organizations nationwide.

View Hamilton’s written testimony here.

HART Perspective

As labeling standards and consumer expectations continue to evolve, consistency in terminology may play a larger role in how cheese products are positioned and understood across retail, foodservice, and institutional markets. Clear regulatory definitions can help support alignment between production practices, product identity, and consumer communication.

What This Means For Dairy & Cheese Plants

  • Labeling: Greater consistency around terminology may influence future product positioning and communication.
  • Regulatory Alignment: Standardized definitions can help reduce ambiguity across regulatory and industry usage.
  • Consumer Expectations: Interest in minimally processed foods continues shaping purchasing behavior.
  • Product Identity: Clear distinctions between cheese categories may become increasingly important in the marketplace.

Attribution

This summary is based on industry reporting originally published by International Dairy Foods Association (IDFA). HART Design & Manufacturing has added independent analysis and dairy-processing context. The original publishers did not contribute to or review these additions.

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