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.
Not sure why you feel the Yad Yehuda is so wild. It makes a lot of sense in any reason we would wait.
Echo chambers are boring and don't contribute much to deeper thinking and understanding!
you missed Shmuel Kaminetzky psak that there's no 6 hr cheeses in existence.....
R Shmuel Kaminetzky Shlita holds that no modern-day cheese qualifies as a six-hour cheese.Source: @moko
Now added to my notes:
Please immediately correct your notes to say Rav Shmuel Kamenetsky shlit"a!
They had melted cheese in earlier doros. It stands to reason that someone would have mentioned the exception before him, is all.
I saw a huge block of parmesan cheese recently that was literally hard as rock. On what basis do people claim it isn’t as hard as they used to make cheese?
Hard or sharp?
