[RumiDude]

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?

Rumi~the cheesy~Dude

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"This is my Indian summer ... I'm far more dangerous now, because I don't care at all."

[RichP]

I love cheese on the trail too. I'm always worried about it going bad in warm weather though. Harder cheese like aged Gouda, Parmigiano Reggiano are my trail choices for that reason.

[neek]

I have a thing for Manchego.  Doesn't crumble, good flavor but not too intense.

[Schenk]

+ 1 on Manchego.
I also like well aged Gouda and Gruyere with the little crunchy crystallized bits

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Nature exists with a stark indifference to humans' situation.

[contour5]

Cheese is good fuel. I like all but the stinkiest of cheeses. My usual routine involves a package of sandwich thins, half a pound of sliced cheese product and a small squeezy bottle of dijonaise. I manufacture my sandwiches right at the TH prior to setting out. I usually consume all eight sandwiches the first day; sometimes there are enough left over for dinner the first night. I actually find the resulting flatulence deeply satisfying.

[DigitalJanitor]

[IanB]

FDA SchmefDA - what a bunch of wussies!  Like anything two hours outside of a refrigerator is really festering with Bubonic plague?

Hard goat cheese and landjaegers can handle several days in a hot summer backpack.

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"Forget gaining a little knowledge about a lot and strive to learn a lot about a little."    - Harvey Manning

[Grannyhiker]

What my mother did for 6-week horse packing trips:

The cheese (hard!) should be well-wrapped in cheesecloth and only then in plastic.  Slice as you go, so that less of the surface is exposed.  The main thing is to keep the surface dry, which explains the cheesecloth.  Any mold that develops should be trimmed off frequently.

She would cut a 5 lb. block of cheese in 3 parts--one started the trip with us, the second sat in a post office for 2 weeks with our first resupply; the third sat in a post office for 4 weeks with our second resupply.  (This was for a party of three people; the horses weren't interested in cheese.)

There was never any problem with spoilage.

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May your trails be crooked, winding, lonesome, dangerous, leading to the most amazing view.--E.Abbey

[Snuffy]

I love cheese, too!  My favorites are Asiago and goat cheese which spreads nicely on crackers.  I have started picking up the parmesan cheese "Whisps" at Costco, too. Costco, also, has a bacon cheese crisp (cracker thing) that is delicious with just cheese and bacon.  Don't judge... 

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You don't find yourself standing at the top of a mountain without having started out in the valley.

[Blowdown]

For multi-day WTA trail crew trips, my go-to cheese for the first two days is a bleu. With Triscuits, man, that is so good I almost fall off the log! Then asagio or parmesan for the final two days. Mmm-mm! 

[RumiDude]

[RumiDude]

[JohnBelly]

Great Article I'm pretty new Hiker and haven't tried it yet going to do it soon

[Navy salad]

I like the hard cheeses also. My favorite is Reggianito, which isn't as salty as Reggiano and actually a bit cheaper.

[RumiDude]

Adding to this, Costco has a great selection of cheese and very good prices. I am currently enjoying some smoked Gouda ($5.70/lb) I picked up Sunday.

Rumi

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"This is my Indian summer ... I'm far more dangerous now, because I don't care at all."