What makes a cheese a “natural cheese”?

Congressman Jim Costa, alongside Representatives Mike Gallagher, Bryan Steil, Angie Craig, Glenn Grothman, Jimmy Panetta, and Scott Fitzgerald, introduced the bipartisan CURD Act to help better inform consumers’ cheese purchasing decisions, according to Costa.

“People need to know exactly what they are buying when it comes to the food that they feed their families, including cheese. By codifying a formal definition of ‘natural cheese’ we can empower consumers to understand how their cheeses are made, the inherent differences between natural cheese and processed cheese, and better recognize the hard work and craftsmanship of cheese by our dairy farmers all across the country.”

Jimmy Panetta, (CA-19)

“Wisconsin dairy farmers make the best cheese in the world and take great pride in what they do. Clearly defining what is and isn’t ‘natural cheese’ is a common sense step that promotes transparency in food labeling and recognizes the time, ingredients, and work our dairy industry puts into their products.”

Mike Gallagher, (WI-08)

“Farmers across Minnesota who work hard to produce high-quality products deserve to have those products labeled accurately, and consumers should know exactly what they’re purchasing at the grocery store or farmer’s market. Our legislation will increase transparency in food labeling and ensure our farmers’ hard work is recognized.”

Angie Craig, (MN-02)

“The CURD Act is common-sense legislation that will help families make informed decisions when purchasing groceries. Wisconsin is a world-class producer of cheese, and consumers deserve to know whether they are buying natural cheese or processed cheese.”

Bryan Steil, (WI-01)

“California is the leading dairy producing state in the nation, providing cheese varieties that rate among the finest in the world. This legislation will provide clarity for consumers to make informed decisions when purchasing and enjoying delicious California cheese.”

Jim Costa, (CA-21)

This article is an excerpt from the October 2024 issue of Supermarket Perimeter. You can read the entire Natural Cheese feature and more in the digital edition here.