Hard Cheese, Shavuos and the wait

The Shach and others discuss the criteria for waiting between cheese and a meat meal. Many have a Minhag on Shavuos to start with milchiks and then (some even bench after washing) and then have a Fleishig meal. Some only eat Milchigs (and yes, we don’t have Bsar Shlomim so wine fulfills Simchas Yom Tov. In addition it’s also a question of personal proclivity: you wouldn’t pasken that someone who dislikes meat should eat it on Yom Tov any more than you would ask someone who is lactose intolerant to suffer stomache aches with milchiks … Some Acharonim take the ‘meat’ ads general but not compulsory component to Simchas Yom Tov)

Without getting into the issue of gevinas akum (about which Rav Soloveitchik has a Chiddush) this year in Melbourne the new fancy Italian Cheeses have hit the stores. 

Generally, ‘Hard Cheese’ like Parmesan is considered strict and 6 hours is the norm. Cheese with holes via worms also present problems.

If one has milchig then Fleishig it is important to change table cloths, use different bread etc

But what of the cheeses that have arrived on our shores from Italy. I admit to a glutton-like penchant for quality cheese (the smellier the better) washed down with nice Red wine. Oh such Gashmiyus Golus.

Parmigiano Reggiano
The OU through its expert Rav Gordimer has a short summary for how long cheeses take to make. six months (although some are lenient if the cheese is melted and used sparingly) are

Bleu: 2-4.5 months

Brie: 3-6 weeks

Camembert (French-made): 3-5 weeks

Cheddar: 2 months to 2 years or longer 

Colby: 1-3 months

Edam: 3 months

Emental (Swiss Cheese-Switzerland): 6-14 months

Feta (from cow milk): brined 2-3 months

Feta (from goat or sheep milk): brined 3-6 months

Gouda: 3 months

Gruyere: 7 weeks-3 months

Monterey: 2 months

Mozzarella: 30 Days 

Muenster: 5-7 weeks

Parmesan: 10-24 months or more

Provolone: 3-12 months

Romano: 5-12 months

Swiss Cheese/American-Made: 3-4 months

See also HERE

Can I humbly suggest that before Shavuos check any Quality cheese you may have purchased with a knowledgeable Posek lest during the short winter you find yourself having benefit from meat and milk!

If you use Chalav Yisroel don’t be afraid to ask Tempo.