Many poskim point to the fact that גבינה קשה is determined by the acharonim either by being aged for six months or if it contains worms, which most of our cheeses don't fall under neither category.
I’m pretty sure there are cheeses out there that are aged six months.
Possibly for specialty aged cheeses, those would require 6 hours.
Any historical basis for this?
The Chazon Ish held a mechudashdig shiur of aged one year.https://beta.hebrewbooks.org/reader/reader.aspx?sfid=52990#p=22&fitMode=fitwidth&hlts=&ocr=
Does he explain anywhere why he’s arguing on the Rema in תורת חטאת? Hard to base הלכה off this types of quotes.
Not according to that quote. To which I ask
Psak of R' Hendel A"H, I believe some base it on if there is rennet or not.Found this random threadhttps://www.imamother.com/forum/viewtopic.php?t=17232
either the cheese has been aged a certain amount of time, like 6 months to be considered hard,or if it has animal derived rennet, then it is 6 hour cheese. True rennet comes from the lining of an animal's stomach (kosher one that is) but does not pose a question of "basar b'chalav", the same way that milk also issues from within the animal, and is dairy. But the sharpness of the rennet causes the digestive period to be six hours, the same as with meat, from whence the rennet is taken.If the enzymes, or rennet is of vegetable origin, then one doesn't have to wait 6 hours.Rabbi Dworkin, one of the previous Rabonim in our community was strict about waiting for ANY hard cheese, so as not to differentiate, because out of ignorance some people would make mistakesThe cheese with the CH hechsher is ALWAYS made with rennet of vegetable origin, so for those within our community who always stick to this hechsher, there is no issue of differentiation, and our Rabbonim do permit to eat after one hour(the designated waiting period from dairy to meat) provided of course that it's not 6 hour cheese.
It's not just about how long it aged..
Possibly for specialty aged cheeses, those would require 6 hours. Most cheeses would not.The Chazon Ish held a mechudashdig shiur of aged one year.https://beta.hebrewbooks.org/reader/reader.aspx?sfid=52990#p=22&fitMode=fitwidth&hlts=&ocr=
There are dozens of such cheeses on the market, even in far flung communities such as boston.
And they are what? 1% of consumption?
Interesting, never heard of this. What is the reason for this? Where does this reasoning come from that animal rennet is different?
This is the most ridiculous thread!! Anyone know where to get a good piece of cheesecake?!?? I don’t think there has been even one mentioned 4 pages in!
On the topic of store-bought cheesecakes, Ben-Ami in Israel have amazing cheesecakes (and milchig cakes in general).Check 'em out- http://www.benami.co.il/english/index.html
Omni java and jewels' cheesecake in Toronto is excellent.I'm also actually quite fond of the cheesecake from Unger's in Cleveland.
the best cheesecake I've had so far was from Viennese Table in Lakewood
My most favorite food (that's the name of the place) in Manhattan has good cheesecake although it's hard not to order the strawberry short cake with real milchig whipcream
Tiferes bakery williamsburg, Wicked cheese cake!
+1People say Milk n Honey there is also great.
Best cheesecake I had was from Daskal Delights in BP
Consider a cheesecake from here. https://sweetcheesenj.com/https://sweetcheesenj.com/wp-content/uploads/2023/02/Sweet-Cheese-Purim-23-Catalog.pdfFull disclosure: I'm friends with the owner - but I do think it's the best cheesecake I've ever tasted.
I'm no expert, but it's something about the way it ferments not the physical time.
a. What is hard cheese? The Taz says this refers only to cheese that has become wormy (the Aruch Hashulchan explains that the cheese is aged enough to have developed holes, as in Swiss cheese), or was made in a way that is has an extremely sharp taste. The Shach applies the rule to any cheese that has aged for six months. We go with both criteria. Note that the OU says six months is not an absolute number, but rather, an estimation for how long cheese took to properly age in the Shach’s time. Therefore, nowadays it may take less time for cheese to qualify for the longer wait. b. Practically, what cheese qualifies for this six hour wait? There are three shitos among American poskim and their respective kashrus agencies. The Star-K and Rav Heineman are entirely meikil, requiring the cheese to be really hard and brittle before waiting is required. According to them, the only two qualifying cheeses are Romano and Parmesan. Some (including the Volover Rav) go with six months, with the complication that even cheese that were not aged for six months may have been on the shelf for that long (although some say that once packaged, the aging is negligible). Lastly, the OU (Rav Belsky zatzal and YBC”L Rav Shachter Shlita) say that the cheese needs to have aged by the manufacturer for six months, or have an extremely sharp or strong taste. This shita includes some types of cheddar (the sharp varieties), some varieties of Provolone, all Emental (a.k.a. Swiss cheese, which we can get with Badatz Cholov Yisrael, but no one seems to be aware needs waiting according to many), Parmesan (but see below), and Romano. Ask your L.O.R. what you should do here. c. There is a wild kula from the Yad Yehuda, who writes that one need not wait once the cheese was melted. Regarding this kula, some say it only applies when the cheese has disappeared into the food (such as by lasagna or quiche), but not when it is clearly by itself on top of a food (pizza!!). Moreover, students of Rav Dovid Feinstien all seem to say that we do not rule like this Yad Yehuda. Consult your Rav.
Echo chambers are boring and don't contribute much to deeper thinking and understanding!
From my notes fwiwPostscript: I had asked Rabbi Berkovits why the Eida's Emantal cheese wasn't labeled differently, perhaps some kind of warning, and he says that Rav Elyashiv was machmir on all cheese and the Eida b'etzem holds they are all six hours...Rabbi Kuber says that no IL cheeses were aged six months.
