Well, there you have it folks. King Tipi has spoken. Shut 'er down boys!Originally Posted by Tipi Walter
If you aren't a cheese snob:
https://en.wikipedia.org/wiki/Easy_Cheese
Doesn't need refrigeration.
I actually had someone share that product on a hike: it was surprisingly good on Wheat Thins.
Of course, my appetite is enhanced hiking and strong flavors are welcome.
The rest of the time, I am a cheese snob.
What do hikers do about cheese that "sweats" the oil out?
I eat it, anyway. Is that a bad idea?
When heading for the desert, we buy huge chunks of local made Swiss cheese ("Emmentaler"), cut it into pieces designed for 2-3 days worth each, vacuum seal it and carry it. Takes some weeks from purchase to consume date.
Afetr having carried it through several hot desert days the cheese changes a bit into a hard-shrunk chunk swimming in oil. Have to carefully consider when opening a sealed package to not spoil all the oil. After weeks the lunchbox is an oily mess.
Taste is perfect though, never had a piece gone bad.
This cheese, and some hard sausages, usually are my main day-food for the whole hike. (dinner is a freeze-dried meal usually).
To me, cheese tastes better when it's warm and oily; at least cheddar and colby do.
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