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Ski
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PostTue May 22, 2018 12:06 am 
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Mentioned in the article cited by RumiDude in the first post:
"Manchego" - $9.99 a pound at Trader Joe's this afternoon. Feels pretty hard. No idea how it tastes - I haven't opened it yet! We'll give it a shot.

I've been packing grated parmesan (or asiago) for years. Problem is that it gets kind of clumped together and after a few days in hot weather it gets really whiffy.
A few years ago I started drying it out a bit first before packing:
Grate the cheese, spread out on about 5 or 6 layers of paper towels on a large cookie sheet.
Put in oven with just the 40W oven light on. Keep an eye on it, and pull it out every hour or so and give it a turn. After 4 or 5 hours it will be considerably less moist. After 8 or 10 hours it will be crunchy and it won't melt into that delicious pasta dish, so watch it closely after a few hours - there's a happy medium there somewhere.
Drying it out this way reduces the weight somewhat and keeps it from clumping together.
It still gets a little stinky - not quite so bad as before though.

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"I shall wear white flannel trousers, and walk upon the beach. 
I have heard the mermaids singing, each to each."
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RumiDude
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RumiDude
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PostTue May 22, 2018 12:01 pm 
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Ski wrote:
A few years ago I started drying it out a bit first before packing:

Yep, it really works well. I use my dehydrator on the lowest setting which is 95*F. I grate it pretty course also.

Basque shepherds used to dry slices of cheese to take with them while herding. Of course, they just let it sit out and dry, then wrapped it in cloth.  Bread, cheese, bottle of wine, probably some dried meat as well ... I think they know how to do it right.

Rumi

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"This is my Indian summer ... I'm far more dangerous now, because I don't care at all."
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Navy salad
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PostTue May 22, 2018 4:34 pm 
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For those of you who like Feta cheese, it is one of the few cheeses that dehydrates well. Once it's dry on the surface, I generally run it through the food processor to break it up, then dry a little longer. It turns out like a cheese powder, but once added to food (like soups or whatever) it tastes just like feta.
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Schenk
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PostThu May 24, 2018 12:49 pm 
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Mmmmmm...feta would be good on any pasta dish!

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Ski
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PostMon May 28, 2018 5:07 pm 
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I came up with a brilliant idea last night in my sleep.
Instead of conventional glass, one could use thinly sliced cheese for windowpanes.
You'd have to slice it very thin to allow light to pass through, and obviously white cheeses would probably work better than darker yellow cheeses. Monterey Jack or Harvarti might be good choices, but I think perhaps a white American cheese might be the best choice.
This is one of those "killing two birds with one stone" things - if you were hungry you could just eat your windows.

Happy Memorial Day!

Spirit of Liberty
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"I shall wear white flannel trousers, and walk upon the beach. 
I have heard the mermaids singing, each to each."
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Vluch
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PostWed May 30, 2018 2:15 am 
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RumiDude wrote:
Here is a good piece on choosing cheese to take backpacking

I love cheese on the trail for everything from dayhikes to week= long adventures. It offers a good balance of fat and protein as well as good source of vitamins and minerals.

My favorite cheese to take is Dubliner. I usually slice it and separate the slices with wax paper. I try to have at least one ounce of cheese each day while on trail.

What's your favorite cheese for the trail?

I carry cheese all the time won't hike without it all kinds of cheese even cream cheese. Cheese has it's best flavor at room temp. Now having got that of my chest (again). Try a smoked cheddar won't get oily or super soft, goes good on a sandwich with just about anything even peanut butter, and is really good at the end of the day with scotch
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forest gnome
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PostThu Jun 21, 2018 8:02 pm 
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costco has the 2 yr. aged white cheddaa...

and u can get the 3 yr. at qfc I think!!...lasts 3-4 days no problem.. up.gif  up.gif
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Ski
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PostFri Oct 05, 2018 3:34 pm 
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just went up to "Big Lots" to pick up a couple things and they have "Cracker Top" Smoked Gouda (6 ounce) again for $2.80. (it's one of those "sometimes they have it, sometimes they don't" items.)
unless I'm mistaken, that beats TJ's price, and it holds up fairly well in a pack for a few days if it's not too hot out. up.gif

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"I shall wear white flannel trousers, and walk upon the beach. 
I have heard the mermaids singing, each to each."
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Bernardo
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PostSun Oct 07, 2018 3:57 pm 
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If you all like cheese on the trail, how about yogurt?  There are recipes for mixing up a little yogurt with water and powdered milk to keep fresh supply going.  You mix it up in the morning and you've got yogurt by dinner or for the next morning.  I tried it one day and it was good.
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