Which of the following is a requirement for kosher cheese?

The requirement for kosher cheese being matured for a minimum of 6 months is rooted in Jewish dietary laws and the rules concerning the production of dairy products. Specifically, certain types of cheese, especially those that are considered hard or aged, must undergo a maturation period to ensure they comply with the halakhic (Jewish law) standards of kosher certification. This maturation process allows the cheese to develop flavors and textures that are characteristic of traditional kosher cheeses.

The maturity period also serves a practical purpose. Cheese that ages for longer periods can help prevent the potential absorption of non-kosher substances or flavors that could occur if the cheese were not properly aged. Additionally, there are historical precedents within Jewish dietary customs that endorse the practice of aging cheese for an extended period.

The other options do not accurately reflect kosher cheese requirements. Salt is often used in cheese production, and while timing and location can influence kosher certification, they do not align with the aging requirement that is well-documented in kosher law.