Hard Cheeses

In Important Alerts, Newsletter Items by kosherqu

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In most cases, one must wait after eating hard cheese that was aged 6 mo9nths or more before eating meat the same amount of time that they wait after eating meat before eating dairy.  For most of the world that amount of time is 6 ours.  The following list, compiled by the O/U, shows which types of cheese are generally aged long enough to be considered a “Hard Cheese.”…

Appenzeller (Swiss-made):  Classic: 3-4 months; surchoix: 4-6 months Extra: over 6 months

Asiago: Fresh Asiagosiago Pressato: 306 weeks; Asiago d’ Allevo/Mezzano: 308 months, Asiage d’ Allevo/Vecchio: 9-18 months, Asiago d’ Allevo/Stravecchio: over 18 months

Caciocavallo:  Fresh variety: 2 months; semi-aged variety: up to 6 months; aged variety: well beyond 6 months

Caciotta Alpina: Up to 1 year

Dry Monterey Jack:  7-10 months

Cheddar, Medium, Sharp and Aged:  Close to 6 months, and up to 7 years.

Chevre (Goat Cheese):  Usually aged for 2 weeks or less; however, if label says “aged” or states a specific cheese variety, may be aged much longer

Emmental (Swiss Cheese-Switzerland):  6-14 months

Feta (goat or sheep milk) : Brined 3-6 months

Fiore Sardo:  4-8 months

Fontina:  1-8 months

Gruyere:  5 months-12 months

Havarti (Regular):  3 months; however, Aged Havarti: 1 year

Kashkaval:  3-6 months

Marble Cheese: 4-6 months

Monchego:  Monchego Fresco: 2 weeks; Monchego Curado: 3-6 months; Monchego Viejo: 1 year

Montasio:  Fresh Variety: 2 months; semi-aged variety: 5-9 months; aged variety: 10 months

Monterey Jack (in American Markets): 2 months (although foreign market Monterey Jack can be aged 6 months to 1 year)

Parmesan:  10-24 months or more

Pecorino Sardo:  8 months

Pecorino Romano: 6-8 months

Pepper Jack:  Same as Monterey Jack

Piccante Provolone:  6-12 months

Provola dei Nebrodi:  at least 6 months

Provolone: see Dolce Provolone and Piccante Provolone

Reggianito:  6 months

Speedy Piccante:  at least 9 months

Stravecchio:  1-3 years

Tilsit:  6 months (when produced correctly, although it is suspected that much Tilsit cheese is not aged anywhere near a 6 month period)