Shredding Light on Cheese: The 6-Hour Rule, the Status of Whey, and Living on the Factory Floor

Welcome back to Keeping It Kosher, where Rabbi Ezra Sarna takes listeners behind the scenes of the kosher industry. This week, he’s joined by Rabbi Avrohom Gordimer, the OU’s resident dairy expert, for a fascinating deep dive into the world of kosher cheese.

From halacha to food science to the realities of factory supervision, this episode explores what makes cheese one of the most complex products in kashrus.

In this episode:

• The Halacha of Cheese: Why cheese has stricter kosher requirements than milk (Gevinas Yisroel), and how ancient concerns still matter today
• Life on the Factory Floor: What it takes to supervise kosher cheese production around the clock, including mashgichim stationed on-site year-round
• The Science of Whey: Why whey has a different status and how shared equipment can impact its kashrus
• Waiting After Cheese: Why aged cheeses require a waiting period before eating meat

Whether you’re getting ready for Shavuos or simply curious about how kosher cheese is made, this episode offers an eye-opening look at the halacha, science, and dedication behind every slice.