For what cheeses must one wait six hours before eating meat?

4. Waiting six hours after hard cheese:

1. The law and custom:

Letter of law:[1] From the letter of the law there is no requirement to wait six hours after eating any form of dairy, as explained in A.

Custom:[2] There are those who are stringent to wait between eating cheese and then eating meat.[3] Practically, the [Ashkenazi[4]] custom is to be stringent and wait [six hours[5]] after eating [certain forms of] hard cheese, prior to eating any meat, including poultry. However, there are those who are lenient and do not wait prior to eating meat, even after eating hard cheese. Practically, one should not protest their custom so long as they wash their hands and clean and wash their mouths prior to eating the meat. Nevertheless, it is best for one to be stringent.[6] [However, after eating soft cheese, the custom is to be lenient to not wait at all[7], unless one is accustomed like the Zohar, as brought above.]

Eating meat broth after hard cheese:[8] If one plans on eating only the broth of the meat or chicken, and not the actual meat or chicken itself, [i.e. chicken soup] then there is no need to wait 6 hours even after eating hard cheese, and it suffices to wash the hands and clean and wash one’s mouth.

Eating meat after a dairy dish of hard cheese:[9] The custom is to allow eating meat after eating a dairy dish that contains cheese or milk [i.e. Tavshil Shel Gevina]. [This applies even according to the stringent opinion above.[10] This applies even if the dish contains hard cheese, so long as it is dissolved.[11]] However, if one’s hands touched the cheese, then one is to wash his hands [and perform Kinuach and Hadacha[12]] in the interim even if he plans to merely eat a Tavshil Shel Basar afterwards and not actual meat. [This requirement of washing the hands applies even during the day.[13] This requirement applies even if he plans to eat a poultry dish, such as chicken soup.[14]]

1. The definition of hard cheese:

The definition of hard cheese in this regard is disputed as to whether it is dependent only on the cheeses fat quality and content[15], or is alternatively also dependent on its dryness and toughness of the cheese which causes it to get stuck between the teeth.[16] Some Poskim[17] rule like the former approach and conclude that hard cheese is defined as maggot cheese[18] [i.e. Casu Marzu] or pungent cheese produced from a very sharp enzyme, such as the stomach[19], which makes its fat content be extremely potent. It, however, does not apply to cheese that is simply aged.[20] [This fat quality is measured not by the percentage of fat in the cheese but by the quality and sharpness of the fat found in the cheese.[21]] Other Poskim[22], however, rule like the latter approach and conclude that also cheese which has aged approximately six[23] months is considered hard cheese and requires a six hour wait.[24] [Practically, the final ruling follows the latter opinion that any cheese which is either aged six months, produced with worms or a very strong enzyme which makes it pungent, requires a six hour wait according to the custom.[25] Thus, certain Swiss and Holland cheeses require a six hour wait.[26]] 

List of cheeses and their status:

List of hard 6 month or pungent cheeses that require 6 hour wait:

* Provided on the OU website. See there for extensive listing.

1. Appenzeller Extra (Swiss-made)
2. Appenzeller Surchoix (Swiss-made)
3. Asiago d´Allevo/Mezzano (Aged)
4. Asiago d´Allevo/Stravecchio
5. Asiago d´Allevo/Vecchio
6. Blue/bleu cheese [pungent][35]
7. Brick (pungent cheese)
8. Caciocavallo (Aged)
9. Caciocavallo (Semi-aged)
10. Caciotta Alpina
11. Cheddar (Medium, Sharp, Aged)
12. Chevre/ Goat Cheese (Aged)
13. Dry Monterey Jack
14. Emmental/ Swiss Cheese-Switzerland
15. Fiore Sardo
16. Fontina (Aged)
17. Gorgonzola [not found in OU listing]
18. Havarti (Aged)
19. Fiore Sardo
20. Fontina (Aged)
21. Kashkaval (Aged)
22. Kashkaval (Young)
23. Maggot cheese or Casu Marzu[36]
24. Marble Cheese (Aged)
25. Mochego Curado
26. Montasio (Aged)
27. Parmesan[37]
28. Pecorino Romano
29. Pecorino Sardo
30. Pepper Jack (Foreign Market)
31. Piccante Provolone
32. Provola dei Nebrodi
33. Provolone, Piccante
34. Reggianito
35. Romano
36. Speedy Piccante
37. Stravecchio                                                 

List of soft cheeses that do not require 6 hour wait

1. Milk
2. Leben
3. Sour cream
4. Yogurt
5. Pudding
6. Cream cheese
7. Cottage cheese
8. Ricotta

List of unaged hard cheeses under Rabbinical debate if they require 6 hours:

1. Yellow-American cheese[38]
2. Appenzeller Classic (Swiss-made)
3. Asiago d´Allevo/Mezzano (Young)
4. Asiago Pressato (Fresh)
5. Bastardo del Grappa
6. Brie
7. Caciocavallo (Fresh)
8. Caciotta al Tartufo
9. Caciotta di Pecora
10. Colby
11. Edam
12. Feta (Goat or Sheep Milk)
13. Fontina (Young)
14. Golden Jack
15. Gouda (Baby)
16. Gouda (Regular)
17. Havarti (Regular)
18. Kashkaval (Young)
19. Leyden
20. Montaggio

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[1] Michaber Y.D. 89:2 “One may eat meat products immediately after eating milk products so long as he verifies that his hands are clean and he does Kinuach and Hadacha to his mouth.”; See Rama ibid in next footnote that it is only a custom to be stringent, and one is not to protest against those who are lenient

[2] Rama 89:2

[3] Opinion in Rama ibid; Mordechai in name of Maharam; See Kneses Hagedola 89:18 that some are accustomed to wait one hour after cheese, while others wait six hours after cheese; Kneses Hagedola 89:42 that so is his personal custom to always wait 6 hours; See Birkeiy Yosef 89 Shiyurei Bracha 13 and Zivcheiy 89:12 that some wait three hours after cheese; See Kaf Hachaim 89:30 that all these Chumros are specifically for one who ate actual cheese and not just milk

[4] The Sephardic Custom: Some Sephardim are accustomed to wait one hour between hard cheese and meat. [Ruling of Rav Aba Shaul, brought in Hakashrus 10:49] Others are accustomed to wait one hour per month of its age. [Ben Ish Chaiy Shlach 15 states this is the custom in Bagdad] Others rule it is not required to wait at all, as is the ruling of the Michaber. [Yabia Omer 6:7]

[5] Taz 89:4; P”M 89 S.D. 16 and M”Z  3; Lechem Hapanim 89:18; Beis Lechem Yehuda 89:11; Kneses Hagedola 89:18 that so was accustomed many Gedolei Yisrael; Aruch Hashulchan 89:11; Kaf Hachaim 89:46

Other opinions: Some Poskim rule that according to the original Ashkenazi custom and Zohar there is no need to wait six hours after hard cheese, but rather only one hour. [Sefer Mitzaref Lechochma p. 27a; Implication of Shach 89:16; Minhag brought in Kneses Hagedola 89:18]

[6] Rama ibid

Other opinions: Some Poskim rule that one who is stringent is doing an act of heresy. [Rashal, brought in Shach 89:17] The Shach 89:17 negates this opinion.

[7] P”M 89 S.D. 16

[8] Kneses Hagedola 89:42 that he would eat rice with meat gravy after eating cheese even though he generally waited 6 hours; Zivcheiy Tzedek 89:35; Kaf Hachaim 89:58

[9] Rama 89:3; See

[10] See Kneses Hagedola 89:42; Kaf Hachaim 89:58;

[11] See Kneses Hagedola 89:42; Zivcheiy Tzedek 89:35; Kaf Hachaim 89:58 that a Tavshil Shel Gevina refers to a dish that does not contain any Beiyn Cheese, and simply contains the gravy of the cheese, otherwise it is defined as actual cheese.

[12] Kneses Hagedola 89:42; Zivcheiy Tzedek 89:34; Kaf Hachaim 89:57

[13] Shach 89:20 that this applies according to all opinions

The reason: As a Tavshil of Gevina gets more stuck on one’s hands then other foods.

[14] Kneses Hagedola 89:42; Zivcheiy Tzedek 89:34; Kaf Hachaim 89:57

[15] Taz 89:4 “Due to the reason of fat”; P”M 89 M”Z  4; Aruch Hashulchan 89:11 that certain hard cheeses have a lot of fat content and this is the reason for the six hour wait; This follows the first reason and opinion in Tur ibid, Taz ibid and Shach ibid, which follows the opinion of Rashi in his reasoning behind waiting six hours, that it is due to the fat

[16] Peri Chadash 89; P”M 89 S.D. 15 and M”Z 4 that according to Shach 89:15 and Issur Viheter who hold aged cheese is a problem because it gets stuck between the teeth; Aruch Hashulchan 89:11; This follows the reason of Rambam Machalos Assuros 9:28, brought in Tur ibid, Taz 89:1 and Shach 89:2; See however Taz 89:4 who negates this issue according to Rambam and says it only applies regarding meat.

[17] Taz 89:4; Issur Viheter brought in Taz 89:4; This follows the first reason and opinion in Tur ibid, Taz ibid and Shach ibid, which follows the opinion of Rashi in his reasoning behind waiting six hours, that it is due to the fat

[18] See P”M 89 M.Z. 4 that the eating of the worms which is considered like meat gives off a taste of fat for 6 hours just like meat. [See Darkeiy Halacha 89]

[19] See Taz ibid; P”M ibid; Aruch Hashulchan ibid

[20] Taz ibid “In my opinion one is to only be stringent by maggot cheese, however cheese which is aged but not wormy is not considered hard cheese and there is thus no need to delay eating meat after eating this cheese, and rather it suffices to wash one’s hands and perform Kinuach/Hadacha, unless one desires to be extra scrupulous and holy.”

The reason: As even cheese which has aged does not have a very sharp fat content and hence there is no need to wait between it and meat, as rules the Rosh and Tur. Now, although the Rambam rules that if the food gets stuck in between the teeth one must wait, and hard cheese does get stuck in between one’s teeth, nevertheless this only applied by meat as there is a verse brought in the Gemara which teaches us that meat in between one’s teeth is still considered meat. However, other foods are not considered food when they are in one’s teeth. [Taz 89:4]

[21] Pashut! Butter contains 80% fat and all agree it is part of the soft cheese list which does not require a six hour wait. Hence we see it is the fat quality and not quantity that matters.

[22] Shach 89:15; Toras Chatas 77:2 [p. 12]; Issur Viheter 40:8, brought in Taz 89:4 [however the Taz himself negates this definition, as stated above]; Peri Chadash 89:16; P”M 89 S.D. 15 and M”Z 4; Beis Lechem yehuda 89:12; Chochmas Adam 40:12; Beis Yitzchak 89:22; Zivcheiy Tzedek 89:27; Kaf Hachaim 89:47; This follows the reason of Rambam Machalos Assuros 9:28, brought in Tur ibid, Taz 89:1 and Shach 89:2

[23] So writes Shach ibid; See Sheivet Haleivi 2:35 that some Achronim rule all hard cheeses require a 6 hour wait

[24] The reason: As hard cheese of this nature gets stuck between the teeth. [P”M 89 S.D. 15 and M”Z 4]

[25] Aruch Hashulchan 89:11

[26] Aruch Hashulchan ibid; See P”M 89 M”Z 4

[27] https://oukosher.org/blog/consumer-kosher/aged-cheese-list/

[28] These take approximately 1-2 months to be prepared. [Hakashrus 10 footnote 120]

[29] Hiskashrus 931 “Majority, if not all, cheeses on the Mehadrin market today are not hard, and one does not need to wait 6 hours after them.” Rav Y. Farkash rules one may be lenient by all hard cheese unless one knows it is aged six months. This is likewise the position of many Kashrus agencies.

The reason: As a) They are not as hard as 6 month aged cheese; b) Their fat content is not pungent; c) The widespread custom is to be lenient.

[30] See Sheivet Haleivi 2:35 that he is personally stringent; Rav Elyashiv; Rav S.Z. Labkowsky; Rav Eli Landau; See Hakashrus 10 footnote 125]

[31] The reason: Some are stringent being that although these cheeses are not wormy and have not aged 6 months, nevertheless they maintain a hard cheese quality due their ingredients, and high fat content which is result of the new technology in cheese processing. [See Hakashrus 10 footnote 120, 125 and 126. I heard this also from Rav S.Z. Labkowsky, and so he rules to be stringent by all hard cheeses.] Others are stringent because it is not written on the cheese as to how many months they have been aged and hence, due to doubt, one is to be stringent by all hard cheeses. [See Shevet Halevi ibid]

[32] Yad Yehuda 89:30

[33] The reason: As it does not get stuck between one’s teeth once it is melted.

[34] Daas Kedoshim 89:2; Mikdash Me’at 89:9; Kaf Hachaim 89:48

[35] Blue cheese is a general classification of cow’s milk, sheep’s milk, or goat’s milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be crumbled or melted over foods.

[36] i.e. Casu marzu cheese. This cheese is created by leaving whole Pecorino cheeses outside with part of the rind removed to allow the eggs of the cheese fly Piophila casei to be laid in the cheese. A female Piophila casei can lay more than five hundred eggs at one time. The eggs hatch and the larvae begin to eat through the cheese. The acid from the maggots’ digestive system breaks down the cheese’s fats, making the texture of the cheese very soft. By the time it is ready for consumption, a typical casu marzu will contain thousands of these maggots. There are several other regional varieties of cheese with fly larvae in Europe. For example, goat-milk cheese is left to the open air until Piophila casei larvae are naturally laid in the cheese. Then it is aged in white wine, with grapes and honey, preventing the larvae from emerging, giving the cheese a strong flavor. In addition, other regions in Europe have traditional cheeses that rely on live arthropods for ageing and flavoring, such as the German Milbenkäse and French Mimolette, both of which rely on cheese mites.

[37] It takes a minimum of 12 months of aging to make Parmesan cheese. The Vecchio takes 18-24 months, while the Starvecchio takes 24-36 months.

[38] Made from cheddar that is aged 2-3 months