Just me: In regards to chemically aged cheese, in the latest OU Daf Hakashrut it states that the cheeses are considered like regular hard cheeses. Though they make it sound like it’s not really applicable nowadays, since enzyme-aged cheese is not sold in stores. It’s only used for seasonings and similar scenarios where it’s mixed with regular cheese in order to give it the “aged” flavor without being too expensive like aged cheese. In these cases the OU is mattir without waiting 6 hours since the “aged” cheese is mixed into the regular cheese, it keeps the status of regular cheese.
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