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.