A not so cheesy question about cheese.

[mdbeckett]

For you cheese aficionados, any opinions as to how well cheeses would hold up for 6 days on the AT in GA/NC/TN in mid June? And any opinions as to which types tend to "survive" the best? Keep in mind they need to be types that taste good as well.

[Hikes in Rain]

Cheese is a way of preserving milk for long periods of time. It'll be fine. Harder cheeses will last longer than softer ones; some, like cheddar, may get a little "oily".
Parmesan, Romano, Assagio....all are good choices.

[devoidapop]

Any of the cheeses with a wax rind

[Sarcasm the elf]

Finally an excuse to post this again:

https://nighthikingtomars.blogspot.c...heese.html?m=1

[DuneElliot]

Cheese is one of my go-to choices for trail food. I take a lot of cheddar and pepperjack in cheese-stick form ie individually wrapped

[Rex Clifton]

I can't stand the sweaty nature of the softer cheeses, it's reggiano parmesan for me. Eat with a stick of pepperoni; not too shabby!

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[bigcranky]

Cabot Seriously Sharp holds up well for several days in the summer -- though I usually eat it faster than that

[Odd Man Out]

I've taken those little Babybel snacks. They are pretty convenient. But sharp cheddar and Parmesan are my favorites.

[saltysack]

Cabot Seriously Sharp holds up well for several days in the summer -- though I usually eat it faster than that

+1


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[Dan Roper]

Hard cheeses like cheddar will last four to six days.

Wrap your cheese in a paper towel, which soaks off the oils and then serves as a handy fire starter.

[Tipi Walter]

I commonly carry beaucoup cheese and esp goat cheese on my trips when I'm not in my vegan mode. I take all kinds---hard, soft etc. Here's a tip on cheese during the warmer months---

Remove cheese from store container/wrap and place on a couple paper towels stretched out lengthwise. Roll cheese in paper towels and place in ziploc. The paper towels will absorb all the oil---although after many weeks the paper tends to become embedded in the cheese itself.

I know of a backpacking guide for a school in Michigan who relished eating cheese mold---something to think about on a long trip with cheese. I carry cheese in the summer for 20-25 days with no problem.

[kestral]

Kerry gold brand cheese, Dubliner variety. Took this after much debate on a summer hike, forgot I decided to take it, then four days later remembered it in the bottom of my pack. It was delicious, not diminished at all. 6 days in mountains in August, 80 degrees, yummy. Normally cheese is a first eaten item for me, was a very pleasant surprise. :!)

[Leo L.]

Once or twice a year we make a holiday trip to a part of our country that is next to Swizerland.
There's a famous cheese factory which is co-operated by local farmers and we buy many kilos of delicious hard cheese of various types.
They slice it into portions the size we tell them and vacuum-seal every slice.
We keep this vacuum sealed cheese slices for many months, down in the cool cellar (not in the fridge).
It ends up as my favorite hiking staple and usually I'd carry several slices, sometimes for weeks through the desert.
Never had one go bad. Only downside is, that the cheese starts to leak oil in hot environment. Usually I help by dipping the oils with bread.
And I finish a certain slice as fast as possible (within a few days) as soon as the vacuum is broken.

[Slo-go'en]

I've wrapped my hard cheese in brown paper bag to absorb the oil. Paper bag won't stick to the cheese as much as a paper towel would. Cheese cloth works very well for some reason too The main thing is not to have it sealed up in a plastic bag, you need to let it breath.

[Tipi Walter]

I just wish I could eat cheese without my head getting stuffed and my sinuses clogging up. When you take cheese out of a vegetarian's diet there's not much left to eat that's worthwhile or interesting.

[Lyle]

One more thing that I didn't see mentioned. Mold on cheese is not a sign that the entire block is spoiled. Simply cut/scrape the mold off and enjoy the rest.

I usually carry Kraft, extra sharp cheddar. Lasts a long time, just wipe the oil off and enjoy. In really hot weather, it may get a bit soft and slightly rubbery, still good to eat. Store it towards the center of your pack to allow it to be insulated during the day, or use evaporation to help keep it cool, wrap it in a wet bandanna and keep in an outside, mesh pocket. Re-moisten the bandanna throughout the day. Never tried this, but might work to keep it looking more pristine.

I don't bother with keeping it pristine, just wipe off the oil, cut off the mold and don't worry any further.

[Elaikases]

Cheese is a way of preserving milk for long periods of time. It'll be fine. Harder cheeses will last longer than softer ones; some, like cheddar, may get a little "oily".
Parmesan, Romano, Assagio....all are good choices.

Heck, for six days, even cream cheese will last.

[hikermiker]

Wrap it in cheesecloth.

[rocketsocks]

Kerry gold brand cheese, Dubliner variety. Took this after much debate on a summer hike, forgot I decided to take it, then four days later remembered it in the bottom of my pack. It was delicious, not diminished at all. 6 days in mountains in August, 80 degrees, yummy. Normally cheese is a first eaten item for me, was a very pleasant surprise. :!)

i love Kerry gold, nice an creamy taste, also Beemster...goot stuffs!

[methodman]

l love cheese. on everything! Just saying.