{"id":5136,"date":"2017-10-02T15:12:55","date_gmt":"2017-10-02T15:12:55","guid":{"rendered":"https:\/\/www.star-k.org\/articles\/?p=5136"},"modified":"2024-06-11T17:14:09","modified_gmt":"2024-06-11T17:14:09","slug":"improving-with-age","status":"publish","type":"post","link":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/5136\/improving-with-age\/","title":{"rendered":"Improving with Age"},"content":{"rendered":"\n

The hallowed cornerstone of kashrus is \u05d1\u05d7\u05dc\u05d1 \u05d0\u05de\u05d5 \u05d0\u05dc \u05ea\u05d1\u05e9\u05dc<\/strong>, do not eat a goat in the milk of its mother. The Torah repeats this prohibition, \u05de\u05e6\u05d5\u05ea \u05dc\u05d0 \u05ea\u05e2\u05e9\u05d4<\/strong>, three times,1<\/sup><\/a> instructing us that we must not eat, cook or derive benefit from a combination of milk and meat. To distance ourselves from an inadvertent mistake, safeguards have been instituted and implemented by Chazal to preserve the integrity of the essential \u05de\u05e6\u05d5\u05ea \u05dc\u05d0 \u05ea\u05e2\u05e9\u05d4<\/strong>.<\/p>\n\n\n\n

Meat and Dairy in the Kosher Kitchen<\/h3>\n\n\n\n

To this end, every kosher kitchen has two separate sets of pots, pans, cutlery and dishes. Similarly, if two people are eating together at the same table, one eating meat and the other eating dairy, the Shulchan Aruch instructs us to make a distinguishing separation between the two friends to avoid an inadvertent nibble.2<\/sup><\/a> <\/p>\n\n\n\n

Moreover, the Shulchan Aruch also instructs us to wait after eating meat before eating dairy or drinking milk.3<\/sup><\/a> There are a number of reasons given for this time separation \u2013 either the time it takes to digest meat or to neutralize any lingering taste that may remain in one\u2019s mouth after eating fleishig. There is also a halachic dichotomy as to how long one has to wait, whether six hours, three hours or one hour. Regardless of one\u2019s minhag, waiting between meat and milk is a halachic system already in place.<\/p>\n\n\n\n

Does eating meat after dairy also warrant waiting? The halacha states that one who has just partaken of a dairy meal and wants to eat meat need only eat something pareve that is hard, such as a cracker, or drink something pareve, such as water, and wash one\u2019s hands. This is known as \u05e7\u05d9\u05e0\u05d5\u05d7 \u05d5\u05d4\u05d3\u05d7\u05d4<\/strong>4<\/sup><\/a>. <\/p>\n\n\n\n

The only exception is hard cheese.5<\/sup><\/a> <\/p>\n\n\n\n

What is Cheese?<\/h3>\n\n\n\n

In order to understand that exception, we first need to understand the rule, and in order to understand the rule, we need to understand what constitutes cheese. <\/p>\n\n\n\n

Cheese is defined as a product that is created through a process of pressing or compressing coagulated curds into cheese. Essentially, all cheese \u2013 including soft cheese or \u201csemi-solid\u201d cheese \u2013 is the coagulation of milk solids through either acidification, coagulation or a combination of the two. The combination results in a coagulation of milk proteins, forming a gelatinous web that can be cut into curd blocks or pieces, separated from liquid whey and then gathered, processed, cooked and\/or salted for further processing6<\/sup><\/a> and aging. <\/p>\n\n\n\n

All cheese combines the same three basic ingredients: milk, bacterial culture and rennet. There are many types and styles of cheese. Some cheeses are soft and spreadable (e.g., cream cheese, mascarpone), which are called soft cheeses and do not fall into the traditional definition of cheese. Some use a mold to transform the cheese (e.g., brie, camembert), which are categorized as semi-solid cheeses.<\/p>\n\n\n\n

The generic term \u201ccheese\u201d doesn\u2019t do justice to the artisan nature of this unique creation. If you break down cheese into small categories, there are hundreds of varieties of cheese \u2013 ranging from a typical soft, soft hardened, slicing cheese to mild, ripened, hard cheese, with numerous variations in between.7<\/sup><\/a><\/p>\n\n\n\n

The kosher cheese assortments that we see on the shelf \u2013 which typically include cheddar, muenster and mozzarella \u2013 are produced in large cheese plants in industrial settings, and certainly not in a small artisan textbook description of a cheese plant. Today\u2019s popular sliced cheeses sold in supermarkets can and are produced in a day, not in weeks or months as cheese articles lead us to believe. <\/p>\n\n\n\n

Yet, there are cheeses that are not typically seen on the supermarket shelf which are <\/em>aged for long periods of time, such as Asiago and Parmigiano Reggiano. These don\u2019t find their way to the supermarket for a year or two. These varieties are classified as hard cheeses. Regarding the wait between dairy and meat, the Rema is as lenient about a quick \u05d4\u05d7\u05d3\u05d4\u05d5 \u05d7\u05d5\u05e0\u05d9\u05e7 <\/strong>as the Bais Yosef, save for one exception: hard cheese<\/em>.<\/p>\n\n\n\n

The Special Status of Hard Cheese<\/h3>\n\n\n\n

How does halacha quantify hard cheese? It is not simple. The Shach defines hard cheese by two criteria: Cheese that is aged for six months or cheese that has natural holes in it, known in the cheese world as Emmental (Swiss cheese). The Shach and Taz8<\/a> 9<\/a><\/sup> state that one must wait as long as one waits between meat and milk when first eating hard cheese followed by meat.<\/p>\n\n\n\n

There is much conjecture amongst the poskim <\/em>as to the implication of the Shach\u2019s six-month criteria. Some poskim <\/em>go so far as to consider any cheese that slices as hard cheese. Some consider cheese that has been left to dry and harden as hard cheese. Some say cheese left on the shelf for six months is a hard cheese. Analyzing the Shach carefully in the context of the science of aged cheese, six months is not an absolute time frame. The six-month criteria is as the Shach states, a result of aging cheese to achieve a desired result.<\/p>\n\n\n\n

What happens during the aging process of cheese? According to cheese experts, during aging the moisture content of the cheese continues to decrease and the bacteria which ripens the cheese gives it a stronger flavor as it continues to age. As the moisture decreases the flavor increases and, as a result, the cheese hardens. The king of hard cheese, Parmigiano Reggiano, achieves its unique flavor profile after 24 months10<\/sup><\/a> , with 18 months the youngest that the Parmigiano Reggiano can be sold.<\/p>\n\n\n\n

Of course, these flavorful hard cheeses have one common quality. After being aged for long periods of time, they can\u2019t be sliced, only grated. Furthermore, these hard cheeses have so much increased flavor, a small sprinkle is powerful enough to season an entire dish. These hard cheeses are categorized as grating cheeses – not crumbled, sliced, or spread. This is precisely how the gadol hador<\/em>, Hagaon Harav Aharon Kotler, zt\u201dl, understood the Shach\u2019s halachic definition of hard cheese, as corroborated by contemporary cheese experts. This is the STAR-K hard cheese policy according to the opinion of STAR-K\u2019s Rabbinic Administrator, HaRav Moshe Heinemann, shlit\u201da<\/em>.<\/p>\n\n\n\n

Moreover, the Shach continues and says that fatty cheese is not a determining criteria for hard cheese, as posited by others. Interestingly, in discussion with world famous Italian cheesemaker Raffaele Cioffi, whose family has been producing artisanal Italian cheeses for over 160 years, he stated that in order to make Parmigiano, the milk used must be skim milk with the fat removed.<\/p>\n\n\n\n

Although not all hard cheeses are aged for 24 months, the grating criteria also applies to cheeses that are aged less than two years. For example, sharp cheddar cheese that is aged to the point it cannot be sliced \u2013 only grated \u2013 is considered a halachic hard cheese. The cheddar we purchase in the kosher cheese section that is pre-sliced or sold in sticks is mild cheddar. \u05d7\u05d5\u05e0\u05d9\u05e7 <\/strong>and \u05d4\u05d7\u05d3\u05d4 <\/strong>would be sufficient between mild cheddar and meat.<\/p>\n\n\n\n

Does hard cheese that has melted retain the halachic hard cheese criteria? It is the opinion of HaRav Heinemann that it remains \u201chard cheese.\u201d As Raffaele Cioffi noted, in Italy, due to the quality of the Parmesan cheese that they use, only a sprinkle is needed to season their famous Parmesan-flavored soup. <\/p>\n\n\n\n

Although defining hard cheese halachically is up for discussion, cheesemakers certainly agree that, like good wine, hard cheese improves with age.<\/p>\n\n\n\n

\n\n\n\n

1. \u05e9\u05de\u05d5\u05ea \u05db\u201d\u05d2\u201d \u05d9\u201d\u05d8, \u05e9\u05de\u05d5\u05ea \u05dc\u201d\u05d3: \u05db\u201d\u05d5. \u05d3\u05d1\u05e8\u05d9\u05dd \u05d9\u201d\u05d3: \u05db\u201d\u05d0<\/span>
2. \u05d9\u05d5\u05e8\u05d4 \u05d3\u05e2\u05d4 \u05e4\u201d\u05d7: \u05d0\u2019,\u05d1\u2019<\/span>
3. \u05d9\u05d5\u05e8\u201d\u05d3 \u05e4\u201d\u05d8: \u05d0\u2019<\/span>
4. \u05d9\u05d5\u05e8\u201d\u05d3 \u05e4\u201d\u05d8: \u05d1\u2019<\/span>
5. \u05e8\u05de\u201d\u05d0 \u05e9\u05dd<\/span>
6. “Cheese 101: The Hard Facts,” Serious Eats, https:\/\/www.seriouseats.com\/hard-cheese-cheddar-parmesan-parmagiano-reggiano-emmenthaler-swiss<\/a><\/span>.
7. <\/span>Cheese.com<\/span>.<\/a>
8. \u05e9\u201d\u05da \u05d8\u201d\u05d5<\/span>
9. \u05d8\u201d\u05d6 \u05d3\u2019<\/span>
10.\u00a0“Cheese 101<\/span>,” Serious Eats.<\/p>\n","protected":false},"excerpt":{"rendered":"

The hallowed cornerstone of kashrus is \u05d1\u05d7\u05dc\u05d1 \u05d0\u05de\u05d5 \u05d0\u05dc \u05ea\u05d1\u05e9\u05dc<\/strong>, do not eat a goat in the milk of its mother. The Torah repeats this prohibition, \u05de\u05e6\u05d5\u05ea \u05dc\u05d0 \u05ea\u05e2\u05e9\u05d4<\/strong>, three times,1<\/a> instructing us that we must not eat, cook or derive benefit from a combination of milk and meat. To distance ourselves from an inadvertent mistake, safeguards have been instituted and implemented by Chazal to preserve the integrity of the essential \u05de\u05e6\u05d5\u05ea \u05dc\u05d0 \u05ea\u05e2\u05e9\u05d4<\/strong>.<\/p>\n

Meat and Dairy in the Kosher Kitchen<\/p>\n

To this end, every kosher kitchen has two separate sets of pots, pans, cutlery and dishes. Similarly, if two people are eating together at the same table, one eating meat and the other eating dairy, the Shulchan Aruch instructs us to make a distinguishing separation between the two friends to avoid an inadvertent nibble.2<\/a> <\/p>\n

Moreover, the Shulchan Aruch also instructs us to wait after eating meat before eating dairy […]<\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[134,139,27],"tags":[],"class_list":["post-5136","post","type-post","status-publish","format-standard","hentry","category-kashrus-kurrents-2017","category-fall-kashrus-kurrents-2017","category-kashrus-kurrents"],"yoast_head":"\nImproving with Age | STAR-K Kosher Certification<\/title>\n<meta name=\"description\" content=\"The hallowed cornerstone of kashrus is \u05d1\u05d7\u05dc\u05d1 \u05d0\u05de\u05d5 \u05d0\u05dc \u05ea\u05d1\u05e9\u05dc, do not eat a goat in the milk of its mother. The Torah repeats this prohibition, \u05de\u05e6\u05d5\u05ea \u05dc\u05d0 \u05ea\u05e2\u05e9\u05d4,\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/5136\/improving-with-age\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Improving with Age | STAR-K Kosher Certification\" \/>\n<meta property=\"og:description\" content=\"The hallowed cornerstone of kashrus is \u05d1\u05d7\u05dc\u05d1 \u05d0\u05de\u05d5 \u05d0\u05dc \u05ea\u05d1\u05e9\u05dc, do not eat a goat in the milk of its mother. 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The Torah repeats this prohibition, \u05de\u05e6\u05d5\u05ea \u05dc\u05d0 \u05ea\u05e2\u05e9\u05d4,","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/5136\/improving-with-age\/","og_locale":"en_US","og_type":"article","og_title":"Improving with Age | STAR-K Kosher Certification","og_description":"The hallowed cornerstone of kashrus is \u05d1\u05d7\u05dc\u05d1 \u05d0\u05de\u05d5 \u05d0\u05dc \u05ea\u05d1\u05e9\u05dc, do not eat a goat in the milk of its mother. The Torah repeats this prohibition, \u05de\u05e6\u05d5\u05ea \u05dc\u05d0 \u05ea\u05e2\u05e9\u05d4,","og_url":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/5136\/improving-with-age\/","og_site_name":"STAR-K Kosher Certification","article_published_time":"2017-10-02T15:12:55+00:00","article_modified_time":"2024-06-11T17:14:09+00:00","author":"Rabbi Tzvi Rosen","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Rabbi Tzvi Rosen","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/5136\/improving-with-age\/#article","isPartOf":{"@id":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/5136\/improving-with-age\/"},"author":{"name":"Rabbi Tzvi Rosen","@id":"https:\/\/www.star-k.org\/articles\/#\/schema\/person\/312222f9a0e094c3895fa616249e18d7"},"headline":"Improving with Age","datePublished":"2017-10-02T15:12:55+00:00","dateModified":"2024-06-11T17:14:09+00:00","mainEntityOfPage":{"@id":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/5136\/improving-with-age\/"},"wordCount":1232,"articleSection":["2017","Fall","Kashrus Kurrents"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/5136\/improving-with-age\/","url":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/5136\/improving-with-age\/","name":"Improving with Age | STAR-K Kosher Certification","isPartOf":{"@id":"https:\/\/www.star-k.org\/articles\/#website"},"datePublished":"2017-10-02T15:12:55+00:00","dateModified":"2024-06-11T17:14:09+00:00","author":{"@id":"https:\/\/www.star-k.org\/articles\/#\/schema\/person\/312222f9a0e094c3895fa616249e18d7"},"description":"The hallowed cornerstone of kashrus is \u05d1\u05d7\u05dc\u05d1 \u05d0\u05de\u05d5 \u05d0\u05dc \u05ea\u05d1\u05e9\u05dc, do not eat a goat in the milk of its mother. 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