The "Codifying Useful Regulatory Definitions Act," or CURD Act, seeks to amend the Federal Food, Drug, and Cosmetic Act by establishing a clear, federal definition for "natural cheese." This initiative aims to enhance consumer transparency and consistency, enabling them to easily differentiate natural cheese from process cheese products. The bill defines "natural cheese" as a ripened or unripened product made by coagulating milk protein with rennet or other agents, followed by partial whey drainage, resulting in concentrated milk protein. It also encompasses cheeses produced through similar processing techniques or those compliant with existing standards of identity for natural cheese, allowing for certain safe, non-milk derived ingredients. Crucially, the legislation explicitly excludes various categories of process cheeses , such as pasteurized process cheeses, cheese foods, cheese spreads, blended cheeses, and cold pack cheeses, from this definition. Furthermore, it mandates that any food labeled with the term "natural cheese" must meet this new federal definition, while preserving the use of general "natural" or "all-natural" claims consistent with existing regulations. The bill also ensures national uniformity for this new labeling requirement, preventing conflicting state-level standards.