{"id":22340,"date":"2025-05-30T06:19:46","date_gmt":"2025-05-30T13:19:46","guid":{"rendered":"http:\/\/kosherquest.org\/TEST\/?p=22340"},"modified":"2025-05-30T06:19:46","modified_gmt":"2025-05-30T13:19:46","slug":"shavuos-tidbit-eating-meat-after-dairy","status":"publish","type":"post","link":"https:\/\/kosherquest.org\/TEST\/shavuos-tidbit-eating-meat-after-dairy\/","title":{"rendered":"Shavuos Tidbit &#8211; Eating Meat After Dairy"},"content":{"rendered":"<p style=\"font-weight: 400;\">SHAVUOS (eating meat after dairy)<\/p>\n<p style=\"font-weight: 400;\">There is a \u05de\u05e0\u05d4\u05d2 to eat a dairy meal on \u05e9\u05d1\u05d5\u05e2\u05d5\u05ea. Some follow the Minhag of the Steipler to eat a dairy meal at night. Others prefer to have an early dairy meal during the morning, Bentch,take a break to have \u05d4\u05e1\u05da \u05d4\u05d3\u05e2\u05ea and then wash again and have a meat meal. This is due to concerns that \u05d5\u05e9\u05de\u05d7\u05ea \u05d1\u05d7\u05d2\u05da may require a meat meal. \u00a0There are many reasons given for eating dairy on \u05e9\u05d1\u05d5\u05e2\u05d5\u05ea: Reb Moshe understood from the\u00a0 \u05e8\u05de&#8221;\u05d0 that having a milk meal followed by a meat meal requires separate Challas. This reminds us of the \u05e9\u05ea\u05d9 \u05d4\u05dc\u05d7\u05dd. Until \u05de\u05ea\u05df \u05ea\u05d5\u05e8\u05d4 milk was \u05d0\u05e1\u05d5\u05e8 as Eiver Min Hachai. The Steipler would eat the dairy meal at night. The \u05d2\u05de\u05e8\u05d0 in \u05d7\u05d5\u05dc\u05d9\u05df says that we can eat meat after a dairy meal. In \u05d9\u05e8\u05d4 \u05d3\u05e2\u05d4 the need for \u05e7\u05d9\u05e0\u05d5\u05d7 \u05d5\u05d4\u05d3\u05d7\u05d4 after eating dairy is added, washing well one\u2019s mouth in between.to clean it.<\/p>\n<p style=\"font-weight: 400;\">\u00a0The \u05e8\u05de\u05d1&#8221;\u05dd Paskens that we must wait 6 hours between meat to milk.\u05e8\u05e9&#8221;\u05d9 says that this is due to lingering taste of the meat. The \u05e8\u05de\u05d1&#8221;\u05dd says the wait is due to strings of meat that may be caught in ones teeth. Most Poskim agree (\u05e9&#8221;\u05e2 ,(\u05d8\u05d5\u05e8 \u05dc\u05d7\u05dd \u05de\u05e9\u05e0\u05d4\u00a0 \u05e4\u05e8\u05d9 \u05de\u05d2\u05d3\u05d9\u05dd \u00a0\u05d1\u05df \u05d0\u05d9\u05e9 \u05d7\u05d9 \u05d5.\u00a0\u00a0 In YD 89 the \u05e8\u05de\u05d4 \u05d5\u05de\u05d7\u05d1\u05e8 agree that after hard or pungent cheese we need to wait for the same as we do between meat and milk. The \u05e9\u05da says that cheese is considered hard after aging for about 6 months. \u00a0Rav Aharon Kotler ztl defined hard cheese as having to be grated and not sliced. The \u05d9\u05d3 \u05d9\u05d4\u05d5\u05d3\u05d4 (YYK 89:30) says that if the hard cheese was melted one no longer needs to wait before eating meat.<\/p>\n<p style=\"font-weight: 400;\">\n<p style=\"font-weight: 400;\">In most cases one must wait after eating hard cheese that was aged 6 months 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 is 6 hours. The following list compiled by the o\/u shows which types of cheese are generally aged long enough to be called a hard cheese:<\/p>\n<ul>\n<li><strong>Appenzeller (Swiss-made):\u00a0Classic: 3-4 months; Surchoix: 4-6 months*; Extra: over 6 months*<\/strong><\/li>\n<li><strong>Asiago:\u00a0Fresh (Asiago\/Asiago Pressato: 3-6 weeks); Asiago d\u00b4Allevo\/Mezzano: 3-8 months*; Asiago d\u00b4Allevo\/Vecchio: 9-18 months*; Asiago d\u00b4Allevo\/Stravecchio: over 18 months*<\/strong><\/li>\n<li><strong>Caciocavallo: \u00a0fresh variety:\u00a02 months;\u00a0 semi-aged variety: up to 6 months*; aged variety: well beyond six months*<\/strong><\/li>\n<li><strong>Caciotta Alpina:\u00a0up to 1 year*<\/strong><\/li>\n<li><strong>Dry Monterey Jack: 7-10 months*<\/strong><\/li>\n<li><strong>Cheddar, Medium, Sharp and Aged: close to 6 months, and up to 7 years (!)*<\/strong><\/li>\n<li><strong>Chevre (Goat Cheese): usually aged for two weeks or less;\u00a0<em>however, if label says \u201caged\u201d or states a specific cheese variety, may be aged much longer \u00a0\u00a0<\/em><\/strong><\/li>\n<li><strong>Emmental (Swiss Cheese-Switzerland): 6-14 months*<\/strong><\/li>\n<li><strong>Feta (goat or sheep milk): brined 3-6 months<\/strong><\/li>\n<li><strong>Fiore Sardo: 4-8 months*<\/strong><\/li>\n<li><strong>Fontina: 1-8 months*<\/strong><\/li>\n<li><strong>Gruyere: 5 months \u2013 12 months<\/strong><\/li>\n<li><strong>Havarti (Regular): 3 months;\u00a0<em>however,\u00a0Aged Havarti: 1 year*<\/em><\/strong><\/li>\n<li><strong>Kashkaval: 3-6 months*<\/strong><\/li>\n<li><strong>Marble Cheese: 4-6 months*<\/strong><\/li>\n<li><strong>Monchego: \u00a0Monchego Fresco: 2 weeks; Mochego Curado: 3-6 months*; Monchego Viejo: 1 year*<\/strong><\/li>\n<li><strong>Montasio: fresh variety: 2 months; semi-aged variety: 5-9 months*; aged variety: 10 months*<\/strong><\/li>\n<li><strong>Monterey Jack (in American market): 2 months (although foreign market Monterey Jack can be aged 6 months to 1 year*);\u00a0<em>see also\u00a0Dry Monterey Jack, above<\/em><\/strong><\/li>\n<li><strong>Parmesan: 10-24 months or more*<\/strong><\/li>\n<li><strong>Pecorino Sardo: 8 months*<\/strong><\/li>\n<li><strong>Pecorino Romano:\u00a06-8 months*<\/strong><\/li>\n<li><strong>Pepper Jack: Same as Monterey Jack (above)<\/strong><\/li>\n<li><strong>Piccante Provolone: 6-12 months*<\/strong><\/li>\n<li><strong>Provola dei Nebrodi: at least 6 months*<\/strong><\/li>\n<li><strong>Provolone: s<em>ee\u00a0Dolce Provolone\u00a0and\u00a0Piccante Provolone<\/em><\/strong><\/li>\n<li><strong>Reggianito: 6 months*<\/strong><\/li>\n<li><strong>Speedy Piccante: at least 9 months*<\/strong><\/li>\n<li><strong>Stravecchio: 1-3 years*<\/strong><\/li>\n<li><strong>Swiss \u2013\u00a0<em>American-made<\/em>, Baby Swiss and Lacey Swiss<\/strong>: 3-4 months;\u00a0<em>see\u00a0<strong>Emmental<\/strong>, above, for Swiss made in Switzerland<\/em><\/li>\n<\/ul>\n<p style=\"font-weight: 400;\"><strong>Note: the following are not hard cheese: American cheese, Brie, Caciocayallo(fresh), Camembert, Mild Chedder, Chevre\/goat cheese, Colby, Edam, Emmental Classic, Feta (goat or cow) Golden jack, Gouda, Halloumi, Kashkaval, Montaggio, Monterey Jack (American market), Mozzarella, Muenster, Pepper Jack (American market) Queso Quesadilla, Swiss (American made). \u00a0<\/strong><\/p>\n<h3>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <em>131<\/em><em> Country Club Drive Lakewood, NJ <\/em><em>08701<\/em><em>\u00a0\u00a0\u00a0 <\/em><\/h3>\n<h3><em>Kashrus inquiries: <\/em><em>(818)262-5351cheese<\/em><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>SHAVUOS (eating meat after dairy) There is a \u05de\u05e0\u05d4\u05d2 to eat a dairy meal on \u05e9\u05d1\u05d5\u05e2\u05d5\u05ea. Some follow the Minhag of the Steipler to eat a dairy meal at night. Others prefer to have an early dairy meal during the morning, Bentch,take a break to have \u05d4\u05e1\u05da \u05d4\u05d3\u05e2\u05ea and then wash again and have a [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3898,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[33,188],"tags":[],"class_list":["post-22340","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kosher-updates","category-newsletter-items","pmpro-has-access"],"_links":{"self":[{"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/posts\/22340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/comments?post=22340"}],"version-history":[{"count":1,"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/posts\/22340\/revisions"}],"predecessor-version":[{"id":22341,"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/posts\/22340\/revisions\/22341"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/media\/3898"}],"wp:attachment":[{"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/media?parent=22340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/categories?post=22340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/tags?post=22340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}