There are differing Halachic views, some that say to wait six hours, others say that it is not necessary. Among those who say to wait, there are two main reasons:
a. Even though the manufacturing process of the cheese takes a lot less than six months, (which is the amount of time which would warrant waiting six hours), the ingredients used in the process bring about a similar result to the six-month process.
b. The cheese often sits ‘on the shelf’ for a few months, so that in the end six months have passed anyway.
Those who say that it is not necessary to wait six hours explain that in today’s manufacturing process, the cheese is not dried for as long as it used to be, and therefore does not become as hard. Even when six months have passed the cheese has not become more dry, which can be proved by taking the cheese out of the wrapper and leaving it open, in which case it will dry more and more.
It is preferable to be strict about it and wait for six hours, but those who are not strict have opinions to rely on, especially when the joy of the chag (Jewish festival) is involved.