The Mini Babybels wrapped in wax are the best. I love the cheese, they keep for many days at room temperature, and the wax makes a great firestarter or impromptu candle. I just showed this technique to Backpacker Joe at the Goat lake clean-up hike: you take most of the wax from the piece of cheese, holding some aside, and form it into a tiny volcano shape, like mashed potatoes waiting for the gravy. The you use your lighter to melt the held-aside wax into the "caldera" of the volcano. Then twist up a tiny piece of paper towel or similar into a wick, and drop it into the wax caldera with some sticking out the top. Let the wax creep up the wick, then light it, and you have a candle that will burn quite a while, especially if you eat more of the little cheeses and feed the wax into the volcano. A piece of tin foil can also be used to keep the wax from running out the sides of your contraption. To use as a firestarter, just start building your fire right over the lit candle. It's not just food, it's survival gear.
Cheese is always in my pack when I leave for a trip. For a long time I normally stopped at Haggens heading for their refrigerated 'cheese island', lotsa fancy stuff, complete with $2 sampler chunks of some of the bigger blocks. Lately, it's been Chevre, spread on a bagle, maybe some smoked salmon...
The best way to keep cheese is to not repackage it. Also, smoked cheese keeps really well, a week or two or??? at reasonable temps. Smoked cheese placed in my food caches on the Wonderland Trail a week ahead of time was still just fine two weeks later.
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