Aged Cheese List

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By: Rabbi Avraham Gordimer

Here are some common cheeses and the lengths of time for which they are aged:

• Bleu: 2-4.5 months
• Brie: 3-6 weeks
• Camembert (French-made): 3-5 weeks
• Cheddar: 2 months to 2 years or longer (Sharp cheddar is aged for at least 5 months *)
• 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 (* If variety of Provolone which is aged approx. 6 months)
• Romano: 5-12 months *
• Swiss Cheese/American-Made: 3-4 months

* = Must Wait After Consumption According to OU Poskim

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