Is it necessary to wait six hours after eating yellow cheese?

Greetings, according to the opinion of Rabbi Ovadia Yosef z"tl, in principle it is permitted to eat meat immediately after consuming yellow cheese, provided one wipes their mouth with bread or fruit, chews thoroughly, swallows well, rinses the mouth with water or other liquids, and washes the hands to ensure no cheese residue remains. Only after these steps may one eat meat. However, someone eating poultry after cheese does not need to rinse or wipe the mouth. Regarding the Ashkenazi custom, indeed there are those who hold that one should wait six hours after eating the common yellow cheese today before consuming meat, but there are others who disagree and maintain no such waiting is necessary. Halachically, in principle, one may be lenient on this matter. Sources include the opinion of Rabbi Yitzchak Yaakov Weiss z"tl (author of Minchat Yitzchak), who mandates the six-hour wait, as cited in "Responsa Teshuvot VeHanhagot" part 2, siman 360; and Rabbi Yosef Shalom Elyashiv z"tl as brought in the book "HaKashrut" (chapter 10, section 50). Rabbi Chaim Pinchas Scheinberg z"tl also agreed stringently (as found in "Migdalto U'Mromamto," p. 363). Similarly, the responsa "Shevet HaLevi" part 2 (siman 35), and "Responsa Mishnah Halachos" part 16 (siman 9) discuss this. Rabbi Nissim Karelitz shlita is cited in "HaBayit VeKasheruto" (p. 45) supporting this view. Conversely, Rabbi Aharon Kotler and Rabbi Moshe Stern z"tl (author of "Be’er Moshe") held that one need not wait six hours after eating common cheese nowadays. Rabbi Aharon Pfeuffer z"tl presented their views in "Kitzur Shulchan Aruch" on meat and milk (pp. 135-140). Rabbi Moshe Feinstein z"tl also held this position as cited in "Responsa Mishnah Halachos" mentioned above. Rabbi Yisrael Yaakov Fisher z"tl held similarly in "Responsa Even Yisrael" part 9 (siman 68). See also "Responsa Divrei Pinchas" part 2 (siman 59) which elaborates and clarifies that a six-hour waiting period is not necessary after our cheeses, which are less than six months old. L’chaim.