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“PIZZA
AT 2, DINNER AT 6?”
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“MAYBE NOT!” The
Shulchan Aruch requires that
we wait six hours after eating hard cheese before we partake of
meat.
The reasons for the
waiting period parallel those for waiting after eating meat, namely that
the taste lingers in the mouth and that something may be stuck between
the teeth. The Shach
writes that hardness is measured by the aging process.
If the cheese is aged for six months,
then it is considered hard, and the waiting period is required. Needless
to say even after eating a soft cheese, we are required to eat something
pareve, rinse the mouth, and
wash the hands before partaking of meat.
Some also require a brachah Acharonah to
be said. Many have a
custom to wait a half hour. Which
types of cheese require the six hour interval?
In this country hardly any kosher cheese is aged for more than
ninety days. For example cheddar, mozzarella, and others are manufactured,
packaged and sold all in less than three months. Even kosher Swiss
cheese (sometimes called Emmentaler), both chalav
Yisrael and Chalav Stam, is only aged for ninety days Although the cheese may be more than six months old as it
sits in your refrigerator, the aging process may not necessarily be
taking place. However,
there are some types of cheese that definitely require waiting.
Parmesan cheese must be aged (by law) for nine months or more,
and Romano cheese is aged for about six months.
Miller’s makes a product called “Aged Cheddar”, which is
also aged for that length of time.
They also make a product called “Shredded Italian Cheese”
which contains a small amount of Parmesan.
This type of product might be used as a garnish on salads.
Although the Parmesan cheese involved is a small proportion, the
waiting time is necessary. (Psak
of Rav Schachter t"yhka) The Taz mentions
cheese that is (literally
“wormy”) as an example of hard cheese.
This seems to refer to mold. (Rav Belsky Shlita)
Blue cheese would be an
example of this. If
the cheese is cooked, then the Yad
Yehuda holds that the hardness of the cheese is lost and no waiting
time is required. This
halacha plays a significant role in considering the status of certain
products. The
aging of cheese involves the breakdown of its milk protein (casein).
During the aging process the cheese is exposed to the air, allowing
bacteria in the cheese to grow and produce enzymes which, in turn, break
down the protein, giving the cheese its unique flavor and consistancy.
In the food industry enzymes can be introduced more directly in
order to enhance flavor. Meat
tenderizers, for example, are enzymes which break down meat protein to
make the meat more tender and better tasting.
So, too, some cheese products are enzyme modified in order to
strengthen their flavor. One
can perhaps assume that this procedure parallels the aging process and
that, as a consequence, the waiting period would apply.
However this is of no practical concern because these products
(which are for industrial use only) are always cooked, thus falling
within the heter of
the Yad Yehuda. American
cheese, generally referred to in the industry as American Process Cheese
Food, is cooked prior to extruding and slicing.
According to Rav Belsky, the cooking prevents the aging process
from getting started. Therefore,
this cheese will not be considered hard even if it stays in the
refrigerator for many months. On
the other hand, the status of a package of cheddar or mozzarella cheese
sitting in the fridge would depend upon its wrapping.
If it is a closed package, still in its original airtight
wrapping, it will not age while it waits to be used.
However if it is opened, the aging process may take place, and
after a couple of months it should be considered hard cheese. Pizza
is generally made using a combination of Mozzarella and Cheddar cheese
and thus no waiting is required. Even
in cases where an aged cheese would be used, after baking in the oven
the Yad Yehuda could be relied
on. However, many people
order pizza, and then sprinkle Parmesan cheese on it from a shaker.
If the cheese melts, the heter
of the Yad Yehuda applies.
(Psak of
Rav Belsky) Usually,
however, only some of it melts. In
that situation one should wait six hours before having meat. Notes [.1]Rabbi
Mendelson would like to acknowledge all those who have contributed
information and insights for this article.
They include Rabbi Zusha Blech, Rabbi Yitzchok Ort, & Mr.
Shmuel Balsam (World Cheese).
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