RumiDude
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Marmota olympus
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Post by RumiDude on May 10, 2018 7:28:55 GMT -8
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rebeccad
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Post by rebeccad on May 10, 2018 8:39:38 GMT -8
I almost always take cheese with me on backpacking trips. Ditto. Sharp or extra-sharp cheddar adds a lot of flavor in small amounts, and is good with crackers or atop some dinners. I'm thinking about the parmesan-and-grater thing; I do own a very small and light nutmeg grater and fresh parm on some of the dishes we eat would be heaven. Long, long ago when I toured Europe starving-student style, I developed a taste for Camembert, which seemed to survive just fine in my pack for days--as long as you didn't mind it getting very ripe  Never killed me, though. |
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reuben
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Gonna need more Camels at the next refugio...
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Post by reuben on May 10, 2018 10:44:18 GMT -8
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Post by trinity on May 10, 2018 10:59:51 GMT -8
I almost always take cheese with me on backpacking trips. Same here. I usually take Babybel cheeses. They keep well, I assume because of being wax wrapped. |
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Post by joevogel on May 10, 2018 17:07:18 GMT -8
I have been bringing some pre portioned hard cheese and crackers for snacks for quite some time now. Super good and hard cheese will last unrefrigerated for several days. I think the crackers and cheese come out to about 120 cal/oz
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rebeccad
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Post by rebeccad on May 10, 2018 17:30:17 GMT -8
In the never-ending saga of greed v health, be careful with that parmesan. It could be largely wood pulp. The best way to be sure you're eating real parmesan is to buy blocks, not shredded or grated. It has been decades since I ate the shredded stuff. It TASTES like it might be wood pulp. Actually, it tastes like nothing but salt. Blocks all the way. |
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RumiDude
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Marmota olympus
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Post by RumiDude on May 13, 2018 9:32:48 GMT -8
They keep well, I assume because of being wax wrapped. They are processed cheese, which is why they are shelf stable. Rumi |
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rebeccad
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Post by rebeccad on May 13, 2018 10:27:15 GMT -8
Babybel and Laughing Cow are "cheese," in my opinion. Kind of like American. I'll stick with sharp cheddar and harder cheeses, the real thing, and deal with a little sweating when they get warm.
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Post by hikinggods on May 13, 2018 19:27:58 GMT -8
I love the Old Croc singles, extra sharp-- it actually tastes extra good when it gets a little warm and sweaty!
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Never killed me, though.
