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<DIV><FONT face=Arial>The notion that otherwise "Gevina Kasha" eaten in a melted
form (in a lasagna, e.g.) does NOT require waiting before dairy
-- exempting it from the Ramo's chumra/minhag (YD 89:2) to wait --
appears first in the Yad Yehuda (89:30)<FONT face="arial, helvetica"><FONT
face="arial, helvetica">.</FONT></FONT> </FONT></DIV>
<DIV><FONT face=Arial>Note: The Yad Yehuda is talking about melted, not "finely
graound" as mentioned in the original post. </FONT><FONT face=Arial>(What
consitutes "hard cheese" these days is a matter of dispute, but all seem to
agree Parmesan = hard cheese).</FONT></DIV>
<DIV><FONT face=Arial></FONT> </DIV>
<DIV><FONT face=Arial>"Daniel Israel" wrote to Areivim:<BR>> My
experience is that Parmesan is almost invariably eaten either<BR>> melted, or
very finely ground, or both, and my understanding is<BR>> that this would
obviate the halachic requirement for waiting.<BR></FONT><FONT face=Arial>From:
Micha Berger <<A
href="mailto:micha@aishdas.org">micha@aishdas.org</A>><BR>Could you provide a
mar'eh maqom? Because I've been waiting 5+ hours after<BR>food sprinked with
Parmesan cheese, and would (in theory, if I enjoyed the<BR>taste) after Swiss
cheese as well.</FONT></DIV></BODY></HTML>