All aged cheeses such as parmesan, romano and sharp cheddar are “hard” cheeses. These are aged at least 6 months and you must wait 6 hours (depending on your minhag) before eating meat. Some cheeses these days are chemically aged so they aren’t aged 6 months, but I’ve been told by the mashgiach of a cheese company that they are still considered aged. When in doubt, call the company. I’ve found most mashgiachim to be very helpful.
Menu