Which dairy is considered sharp and requires you to wait 6 hours afterwards, prior to eating meat?
Answer
Chabad explains that aged cheeses (those that have undergone fermentation) are sufficiently strong to require a wait.
They quote the following from OUKosher:
What qualifies as hard, aged cheese? According to Jewish law, this is cheese that is aged for six months or so. However, since modern manufacturing techniques enable cheese-makers to develop hard cheese in less time, contemporary halachic authorities do not agree on the matter. The halachic authorities of the OU Kashrut Department have ruled that cheese that is endowed with a unique texture or lingering taste—akin to the texture or taste classically acquired via aging—qualifies as hard cheese, regardless of the precise aging period. [...] Many posekim are of the opinion that one need not wait after eating cheese that is melted since melting compromises the texture and flavor of the cheese. Thus, there is no need to wait after American cheese, as it is a blend of cheddar cheese and additives that has been melted and re-formed. This is the OU's position as well.
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