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.\u00a0 For most of the world that amount of time is 6 ours.\u00a0 The following list, compiled by the O\/U, shows which types of cheese are generally aged long enough to be considered a “Hard Cheese.”…<\/p>\n
Appenzeller (Swiss-made):\u00a0<\/strong> Classic: 3-4 months; surchoix: 4-6 months Extra: over 6 months<\/p>\n Asiago:<\/strong> 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<\/p>\n Caciocavallo:\u00a0 <\/strong>Fresh variety: 2 months; semi-aged variety: up to 6 months; aged variety: well beyond 6 months<\/p>\n Caciotta Alpina: <\/strong>Up to 1 year<\/p>\n Dry Monterey Jack:\u00a0 <\/strong>7-10 months<\/p>\n Cheddar, Medium, Sharp and Aged:\u00a0 <\/strong>Close to 6 months, and up to 7 years.<\/p>\n Chevre (Goat Cheese):\u00a0 <\/strong>Usually aged for 2 weeks or less; however, if label says “aged” or states a specific cheese variety, may be aged much longer<\/p>\n Emmental (Swiss Cheese-Switzerland):\u00a0 <\/strong>6-14 months<\/p>\n Feta (goat or sheep milk) : <\/strong>Brined 3-6 months<\/p>\n Fiore Sardo:\u00a0 <\/strong>4-8 months<\/p>\n Fontina:\u00a0 <\/strong>1-8 months<\/p>\n Gruyere:\u00a0 <\/strong>5 months-12 months<\/p>\n Havarti (Regular):\u00a0 <\/strong>3 months; however, Aged Havarti<\/strong>: 1 year<\/p>\n Kashkaval:\u00a0 <\/strong>3-6 months<\/p>\n Marble Cheese: <\/strong>4-6 months<\/p>\n Monchego:\u00a0 <\/strong>Monchego Fresco: 2 weeks; Monchego Curado: 3-6 months; Monchego Viejo: 1 year<\/p>\n Montasio:\u00a0 <\/strong>Fresh Variety: 2 months; semi-aged variety: 5-9 months; aged variety: 10 months<\/p>\n Monterey Jack (in American Markets): <\/strong>2 months (although foreign market Monterey Jack can be aged 6 months to 1 year)<\/p>\n Parmesan:\u00a0 <\/strong>10-24 months or more<\/p>\n Pecorino Sardo:\u00a0 <\/strong>8 months<\/p>\n Pecorino Romano: <\/strong>6-8 months<\/p>\n Pepper Jack:\u00a0 Same as Monterey Jack<\/strong><\/p>\n Piccante Provolone:\u00a0 <\/strong>6-12 months<\/p>\n Provola dei Nebrodi:\u00a0 <\/strong>at least 6 months<\/p>\n Provolone: see Dolce Provolone and Piccante Provolone<\/strong><\/p>\n Reggianito:\u00a0 <\/strong>6 months<\/p>\n Speedy Piccante:\u00a0 <\/strong>at least 9 months<\/p>\n Stravecchio:\u00a0 <\/strong>1-3 years<\/p>\n Tilsit:\u00a0 <\/strong>6 months (when produced correctly, although it is suspected that much Tilsit cheese is not aged anywhere near a 6 month period)<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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.\u00a0 For most of the world that amount of time is 6 ours.\u00a0 The following list, compiled by the O\/U, shows which […]<\/p>\n","protected":false},"author":1,"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":[32,188],"tags":[],"class_list":["post-6002","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-important-alerts","category-newsletter-items","pmpro-has-access"],"_links":{"self":[{"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/posts\/6002","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/comments?post=6002"}],"version-history":[{"count":0,"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/posts\/6002\/revisions"}],"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=6002"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/categories?post=6002"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kosherquest.org\/TEST\/wp-json\/wp\/v2\/tags?post=6002"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}