Q&A From the OK Consumer Hotline – Feta Cheese

Q Do I need to wait six hours after eating feta cheese before eating meat?

A The mainstream view is that one does not. However, there are some stricter Poskim who recommend waiting.

Authentic feta, made from goat’s or sheep’s milk, is typically packaged in brine and has a shelf life of about 6–12 months (nine months on average) from the time it is produced and placed in the brine. As a consumer, it is not always possible to know how long the cheese has been aged at the time it is eaten. (If the expiration date is still six months away, it is reasonable to assume it has not yet been aging for six months.)

Generally, when cheese is aged for six months or more, one must wait six hours after. However, feta differs from typical hard cheeses, as it is aged in brine rather than exposed to open air, giving it a softer texture. For this reason, most Poskim do not consider it a six-hour cheese.

One should consult their personal Rav for guidance.

“Feta-style” cheese made from cow’s milk is aged less than six months and is therefore not a six-hour cheese.

At OK Kosher’s Community Outreach Division, we are always accessible and available to answer our consumers’ many kashrus-related queries and questions.

Whether through WhatsApp at 929-99-ASK-OK, email at [email protected] or by phone at 718-756-7500, our on-call rabbis and kashrus experts are there to patiently answer and provide guidance.