View Full Version : Cheese, does it keep on trail?
Many Moons
03-15-2012, 11:32
Looking for some feedback from the thru-hikers and long section hikers. Have you taken cheese on trail? Am in the last part of food prep for the first 4 days on trail. Plan on a resupply at Neels Gap. All the cheese I see at store says that it must be keep cold. I was thinking of the prepakaged cheese sticks or a block of sharp. I will have one short flight from Raleigh to Atlanta, then train and guide to mountain. Has anyone that hiked before taken cheese? I can do without, but thought it would make the fast eat and go taste a little better. Thanks!
Short answer...yes. In the warmer months it will develop an oily residue on the surface of the cheese but nonetheless it is %100 edible and tasty!
Short Answer: Yes
Long Answer: Most cheese keeps for quite a while. Hard cheese does a bit better. It may get sweaty, some oil separates - just wipe it down or rinse it off. May eventually develop some mold, just slice the mold off and discard, the rest is perfectly good to eat. In hot weather, it should last for a week or more, in cold weather it will last indefinitely. Sometimes in really hot weather the texture may change a bit, still edible. Packaged string cheeses last quite well also, but I prefer the real block of cheese.
Short Answer: Yes
Long Answer: Yes
Edwardo Rodriguez
03-15-2012, 12:58
Has any body try to take sting cheese, am looking into that
Powder day
03-15-2012, 13:28
String cheese is a great thing to have in your pack if like cheese I have also kept chedder in individual servings in my pack for about a week and they were fine.
max patch
03-15-2012, 13:55
I ate a hunk of cheddar cheese every day I was on the trail for lunch on my thru. As others have said, it gets oily after a few days in the heat of summer; I just double ziplocked it to insure against leakage.
RedBeerd
03-15-2012, 14:06
Mini Bell cheese is in wax so thats an option. Ive yet to try it though. You could dip your own cheese in wax too. Does anyone know if cheese cloth will absorb the oils if wrapped around cheese?
Blissful
03-15-2012, 14:22
The harder the cheese the better it keeps. A good cheddar does just fine. Aged cheddar is prized.
Half Note
03-15-2012, 14:44
Has any body try to take sting cheese, am looking into that That sounds painful.:banana
daddytwosticks
03-15-2012, 15:29
This is my favorite question, along with questions that start like this: "What is the lightest, cheapest, most durable..." :)
Many Moons
03-15-2012, 15:34
This is my favorite question, along with questions that start like this: "What is the lightest, cheapest, most durable..." :)
Must have been asked before. Sorry, just tring to learn. You take the time to post when you don't have an answer. Wish I had that kind of time. Murphy is a little more laid back than Raleigh! See ya on the trail.
Many Moons
03-15-2012, 15:36
You're kidding, right?
Now I see how you build 3000 posts!
Many Moons
03-15-2012, 15:43
I am headed to look in the forum to see if I missed this question that this was asked before.
Who cares I say if you have a question just ask it. I'm sick of people complaining about duplicate questions. No one is making you read them and post back. Nobody wants to hear your half arsed advice suggesting the person dig into the archives. What if conventional knowledge has changed since the first time the question was asked? Bottom line if you don't want to answer a question that you have answered in the past then don't, nobody is making you. No response is better than a negative response.
GrassyNoel
03-15-2012, 16:02
And if you find yourself in an emergency, string cheese can be knotted together to make climbing rope. I saw it on Man vs. Wild.
Now I see how you build 3000 posts!
Ohhhhh... Snap :banana ... Saracasm(Not you Elf) aside, I've carried the mini bells, even on the Florida Trail in summer time, without a prob :cool:... Be smart... Just bring enough for 3-5 days and re-up... My hound SideKick luvs him some cheese on the trail :D...
Many Moons
03-15-2012, 16:17
Ohhhhh... Snap :banana ... Saracasm(Not you Elf) aside, I've carried the mini bells, even on the Florida Trail in summer time, without a prob :cool:... Be smart... Just bring enough for 3-5 days and re-up... My hound SideKick luvs him some cheese on the trail :D...
I will bring extra to share with the pups!
And if you find yourself in an emergency, string cheese can be knotted together to make climbing rope. I saw it on Man vs. Wild.
...... or braided to make the famous string cheese survival bracelet.
RedBeerd
03-15-2012, 18:49
So what is the lightest, cheapest, and most durable cheese?
SCRUB HIKER
03-15-2012, 19:12
I'm pretty tolerant of gross food texture, but the way that the cheap cheddar blocks melted and oiled out on the +85-degree days was too much for me, even though I know it wasn't rotten. I didn't want to drop money on pricier cheese so I mostly went without it for June and July. But if you had a real passion, a real dedication to eating cheese ... yes, you can have it every day for your entire thru-hike if you want.
I'm pretty tolerant of gross food texture, but the way that the cheap cheddar blocks melted and oiled out on the +85-degree days was too much for me, even though I know it wasn't rotten. I didn't want to drop money on pricier cheese so I mostly went without it for June and July. But if you had a real passion, a real dedication to eating cheese ... yes, you can have it every day for your entire thru-hike if you want.
A grilled cheese sandwich doesn't care if the cheese is a little oily or has changed texture...once it melts, its all good. After awhile I started carrying a loaf of bread tied to the outside of my pack...some squeeze butter and cheese, toasted using the lid to my pot as a frying pan. And experiment with different kinds of cheese...Swiss cheese with some of that precooked (no refrigeration required) bacon is good...or mozzarella and pepperoni (read the package, many don't need refrigeration).
The Laughing Cow cheeses are good because they are individually packaged...which is important if you're going to bring soft or semi-soft cheeses. For those not familiar, they come in a round container and when you open it up there are individually foil wrapped wedges inside.
daddytwosticks
03-16-2012, 07:11
Must have been asked before. Sorry, just tring to learn. You take the time to post when you don't have an answer. Wish I had that kind of time. Murphy is a little more laid back than Raleigh! See ya on the trail. Sorry. Didn't mean to come off like an a@@. I see you are relatively new to WB. The cheese durability question has become an inside joke to many long timers here. I should have cut you some slack. I apologize.
BobTheBuilder
03-16-2012, 07:31
If you trim off the mold, make sure you pack it out.
seasparrow
03-16-2012, 08:49
and pack out your ***** too.Cheese will help with that a bit.
Nutbrown
03-16-2012, 09:41
bring along some pepperoni and tortillas...instant pizza!
RedBeerd
03-16-2012, 10:47
Will wrapping cheese in cheese cloth help with the oils on hotter days?
Will wrapping cheese in cheese cloth help with the oils on hotter days?
It does, yes. The oil is still there, just easier to deal with.
rusty bumper
03-16-2012, 12:09
I bought a bag of shredded cheddar cheese at most of my resupply stops. I used the cheese along with packaged tuna to make pretty tasty tortilla wraps for dinner. Most of the cheese bags were of the zip-lock type, but I quickly discovered that some of them leaked, so I always put the bag of cheese inside another zip-lock to avoid an oily mess in my food bag. The cheese easily lasted for at least 5 days, never got moldy, and I sorta liked the oily texture that came with warmer days!
Will wrapping cheese in cheese cloth help with the oils on hotter days?
Careful or Zelph will start making stoves that burn "cheese oil" and have a cheese cloth priming wick! :D
mkmangold
03-16-2012, 20:44
So what is the lightest, cheapest, and most durable cheese?
Standard grated parmesan you find in any grocery store. Keeps well but gets old appetite-wise pretty fast. You can use the empty container to sprout beans. While it cannot be used in as many recipes as other cheeses, it does add flavor to otherwise bland foods.
While I haven't tried it, you could use this; http://www.pleasanthillgrain.com/canned_cheese_red_feather_cheddar_cheese.aspx
The can adds weight so you'd have to think about it. Of course you could make an alky stove when it's empty.
Maybe some posters could give you the link to previous threads on the same topic instead of making fun of you. You could do a search yourself, too. Lot's of good info here.
What about the stuff that comes in a can?
Many Moons
03-17-2012, 22:40
Sorry. Didn't mean to come off like an a@@. I see you are relatively new to WB. The cheese durability question has become an inside joke to many long timers here. I should have cut you some slack. I apologize.
It's all good! I am a firefighter in Raleigh and ya got to have tough skin to make it 30 years with the heavy jokin 24/7. See you on the AT or fishin for trout down your way. Miller Time!
Who cares I say if you have a question just ask it. I'm sick of people complaining about duplicate questions. No one is making you read them and post back. Nobody wants to hear your half arsed advice suggesting the person dig into the archives. What if conventional knowledge has changed since the first time the question was asked? Bottom line if you don't want to answer a question that you have answered in the past then don't, nobody is making you. No response is better than a negative response.
Agreed and well put. I've searched threads here for an answer and couldn't find it.
BTW, I heard there was an Incident with String Cheese, Be careful.
Odd Man Out
03-18-2012, 00:01
I have not fount that cheese last more than a day. I always eat it.
RedBeerd
03-18-2012, 16:55
This is my favorite question, along with questions that start like this: "What is the lightest, cheapest, most durable..." :)
So what is the lightest, cheapest, and most durable cheese?
Standard grated parmesan you find in any grocery store. Keeps well but gets old appetite-wise pretty fast. You can use the empty container to sprout beans. While it cannot be used in as many recipes as other cheeses, it does add flavor to otherwise bland foods.
While I haven't tried it, you could use this; http://www.pleasanthillgrain.com/canned_cheese_red_feather_cheddar_cheese.aspx
The can adds weight so you'd have to think about it. Of course you could make an alky stove when it's empty.
Maybe some posters could give you the link to previous threads on the same topic instead of making fun of you. You could do a search yourself, too. Lot's of good info here.
A sarcastic response, however thanks for the suggestions!
jackmartin199030
03-20-2012, 03:08
Cheese is thought to have originated in the Middle East under desert heat circumstances when nomads poured milk into camel guts still containing digestive bacteria. I do not think that any cheese is going to spoil on the hiking trail. Try plastic tubs of spreadable feta or wheels of brie on rice crackers. Hard salami originated because raw meat spoiled in the Mediterranean climate, so pepper and salt were added as preservatives. I would not worry about sausage going bad. Freeze beverages in your water bottles with your food, wrapped in insulation like layers of clothes or your sleeping bag, before heading-out on trail and at least one day of refrigeration and ice-cold drinks will be available to you. Of course, your pack will be heavy for the first day. Salty and smoked meats, like bacon, ham hocks, chub, and salmon, are all preserved and should be fine for a few days. Teriyaki beef jerky is my favorite flavor.
Fiddleback
03-20-2012, 11:54
Yup. Cheese became popular precisely because of it's long life. It's an old, old food used by old, old cultures (no pun intended). Wikipedia gives a good rundown on the history of cheese.
We North Americans are devoutly tied to our refrigerators as our food processors are bound to refrigeration instructions found on so many labels. But I firmly believe that most of it is overdone...after all, refrigeration doesn't preserve, it merely slows down spoilage. Spoilage, that in other contexts (e.g., cheese, beef, etc.), is called 'aging'.
I'm not anti-refrigeration -- without refrigerators we couldn't eat the old, unfresh food that we eat today.:rolleyes: But the popularity on this forum of questions about cheese, eggs, cured meats, etc., shows a generation that didn't get to watch "Wagon Train.":D
FB