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  1. #21

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    Go for the hard white Italian cheeses. Last year I found some in my grocer's deli section that was individually wrapped - it said "keep refrigerated" but I figured what the heck. Put it, a salami, a sleeve of wheat crackers, and a couple cans of wine into a resupply bucket that was mailed to Muir Trail Ranch on the JMT; we're talking almost a month, including several days with the bucket sitting in a shed in the sun at MTR. I can tell you how delicious it all was - including the cheese - as we noshed riverside. Lots of jealous looks from fellow hikers!

  2. #22

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    Quote Originally Posted by pickle View Post
    What kind of cheese would last without going bad-this question is in preparation for my A.T. Thu hike in 2020
    I get the single serving packs of chedder and they work great. Zero mess and they keep for the length of my trip bc they arent unsealed until i eat it.

  3. #23
    Registered User kolokolo's Avatar
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    Default Cheese recommendation

    Quote Originally Posted by Gambit McCrae View Post
    I get the single serving packs of chedder and they work great. Zero mess and they keep for the length of my trip bc they arent unsealed until i eat it.
    My experience also. I took some single servings of Cheddar Jack on my weeklong section hike last month and they were fine. I even had a few left over that I brought home and ate later.
    Formerly uhfox

    Springer to Bear Mountain Inn, NY
    N Adams, MA to Clarendon VT
    Franconia Notch to Crawford Notch

  4. #24
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    In all seriousness - try Velveeta cheese spread. It's actually really good on crackers and keeps fantastically well. I'll also add it to meals with rice, etc because it melts well and adds a lot of calories.

  5. #25

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    I always have some sharp cheddar in my food bag. Last summer I tried the paper bag method that's been mentioned before. Never again; made it taste awful.

  6. #26
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    If you can handle eating straight Parmesan, it will last a very long time as it is one of the harder cheeses.

    Many are surprised to learn that most European hard cheeses are actually aged at a (relatively) warm temperature for extended durations, yearís to be precise.

    Someone else mentioned smoked Gouda, this has the advantage of both smoke cured and the fact that itís a stable cheese.


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