[Luc]

yo! I'm wondering what cheeses keep the best on long trips. Everyone knows parmesan will keep for weeks. But I want a change when I'm out there. Particularly wondering if there are any cheeses available that would normally spoil but don't because of packaging. Obviously they would have to be small packages so that you didn't have open packages spoiling. I remember getting tillamook cheese samples in little 1oz sealed packages and they worked great for up to a week on the trail. What's your experiences with that? also - has anyone used this stuff?

[jenjen]

I have good luck with sharp cheddar cheese on the trail. I buy several little packages of it instead of one big chunk, and leave it in it's original packaging until I'm ready to use it. It gets gloppy and sharper tasting after a couple of days, but it's still edible and tasty. The other cheese I have really good luck with is the Bonnebell round cheeses with the wax around them. You have to pack all the wax back out, and that can be a pain, but it's a great way to take the softer cheeses with you. I haven't had any problems with them spoiling. Bulk meat ---- Get yourself some lean ground beef. Sautee it, without adding any other oil. Really munch it up while you're cooking it. Rinse the cooked meat under hot water till all the grease is gone. Then spread it out on paper towels in your food dehydrator and dry it till it's hard and crumbly. On the trail when you stop for lunch, add some water to the meat and tuck it in a safe spot to rehydrate for a couple hours before adding it to your dinner. (I carry an old Pringles container, or is it a Lays container - you know, the round containers chips come in)

[Quark]

I've had good luck with Irish Ceddar and Guyere cheeses. I actually keep them in large chunks so they don't heat up as easily as smaller pieces would. I keep the cheese buried deeper in my backpack along with the salmon so it stays cooler longer. Cheese re-solidifes over night, so even if it gets gooey in the daytime, it's still good. I've had irish cheddar and guyere for up to 5 days out, and though it was ugly, it was still good to eat.

[Luc]

right - i don't care if it's ugly either. i'm kinda trying to figure out how to incorporate good pan-bread and cheese for a rich treat in the BC. so anything that would last 5-10 days and can melt is a hit to me.

[captain jack]

Minimus has a decent selection of single serve cheeses, yummmm portacheese

[Malachai Constant]

Landjäger available at Bavarian Meats at the Pike Place Market and fine markets everywhere

[Hiker Boy]

Here's another option....Just the Cheese Crunchy Baked Cheese

[Luc]

[Luc]

[Hiker Boy]

Apparently it's just cheese baked into chips or cakes ...Pretty weird eh? I'm half tempted to get some....anyone want to do a special trail cheese group trip next month?

[RayD]

Try a hard cheese like Asagio. Tasty, enjoys warmth of human contact and goes well with evening dancing around a campfire.

[Dayhike Mike]

[Moleman]

There are some tasty goat-milk cheeses -- Manchego, I think it says on the wrapper on one in our refrigerator -- which are dry enough to avoid the drippy effect.

[Luc]

all in all, i'm mostly concerned about spoiling. and i don't want to just cut off the bad parts cause i carried it in and Damn It! i wanna eat it. so it's partly the packaging and partly the........what else? salt? moisture?

[rino]

spray cheese? kidding...but i love that junk on a road trip when i can't figure out what I'm hungry for.... no...i wouldn't take it hiking