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I read that it's a good idea while out and about in the wilderness to take cheese with you. I have never packed any cheese in my food supplies and I am very excited at this prospect since I love cheese and because a nice hunk of cheese after a long hike seems great! However, it doesn't seem very safe to me. Is taking normal refrigerated cheese (vacuum packed of course) and putting it in my pack for a couple days really that safe? I would think it would go bad. Any ideas?
live culture cheese will last weeks if kept cool and months if kept clean and colder. hard cheeses will keep months/years under the same conditions.
most pasteurized cheeses like kraft, etc will become rancid in a few days. they are usualy over pasturized and rely on preservatives to help them keep. ironicaly,they don't keep as well.
I've packed hoop cheese several times it holds up well but will leak oil if not kept cool
or raped in some sort of cloth... hoop cheese ,saltine crackers and oiled sausage. not a bad stand by...
Hey tracks...I don't want to rape the cheese, sheesh :eek:...I just want to eat it! :D
We shipped sharp cheddar cheese to my son when he was on the AT. Like every one else, I thought it would be rancid by the time he ate it. It was summer time and you have to ship to a postmaster in the next town so it might be 10 days before he even picked up a parcel. As it turned out, such was not the case.
There are some rules to cheese that took a bit of research. 1. Use only block cheese 2. Hard cheese lasts much longer than soft. 3. All cheese will continue to ripen no matter what you do. 4. Once you open the cheese store it in an air tight container (baggy). 5. Moldy cheese can have the first 1/2 inch removed and still be used.
If you plan to be out a week or less, I doubt you would have any problems with unopened cheese. If you are still not comfortable with block cheese try the processed cheese and crackers or a small can of cheese spread. I assume you are looking for both flavor and fats so any of the above should provide what you are looking for.
WOOPS......you caught me CORNDOG.yep hard cheese does work well,I like to pack it
on short trips there are lots of uses for it[FOOD WISE] Ive even melted it and diped my
deer jerky in it....Grandma always kept it on the kitchen table under a glass cake cover
seemed to last for ever at room temp.
what am I doing wrong here can't seem to make a paragraph to save my neck
Start with a single graph then make two of them. That way you'll have a paragraph.
Exactly where were you born?
tracks I just thought that you was getting to much of that southern sunshine :). Thanks for the hard cheese advice.Quote:
Originally Posted by tracks
What about hard tac REMY got me thinking, any body have any ideas on precooked bread? how well it holds up?how to prepare it? is it an option?
Sailor Boy brand Pilot BreadQuote:
Originally Posted by tracks
Ive used dryed cheeder and parmizan (Dont know how to spell it, REALLY nice on all pasta) and both have worked more or less, But ive never took them out for more than a few days
Tracks - Check out this thread starting with post #262.
http://www.wilderness-survival.net/f...+bread&page=14
I knew in a thread with a heading about cheese I could count on you to say something cheesey sooner or later. :DQuote:
Originally Posted by Rick
He's the one that asked! It was just the American thing to do. Gouda now?
I can see where you goudan't refuse him. Brie--zz past his request
LOL that was a gouda one trax!
No it wasn't. As full of holes as Swiss Cheese.
In the immortal words of Chester Cheetah, "it ain't easy being cheesy"
I always like to have some gouda along. It is a hard cheese and I have bought cheese one year, forgot it in the food pack, and used it the next year.
Whatever you do, just don't cut it, Ok? :eek::rolleyes::D:cool:
There is always the cheese packets that come in the velveeta ( or wal-mart equivilent) mac & cheese boxes. Or even better, MRE cheese packets...Yummy.
here's something I read in the "Whole lost moose catalogue" (Yukon stories about life here, written by Yukoners, lots of good tips) which I've been meaning to try for years but still haven't: cut the chees into about 3-day protions. Wrap in cheesecloth. Heat up paraffin wax (the clear stuff people used to seal canned food with) and dip the warpped cheese in it. This supposedly acts like the rind or wax on proper cheese (the non-plastic kind that actually has flavour) and will preserve it for 2 months or so. Out on the trail, as you break or cut the wrapper off, you instantly have a nifty piece of firestarter.
Outstanding idea, wildwoman. Thanks!
I found these sites for adding paraffin to cheese:
http://www.fluwikie.com/pmwiki.php?n...gAndPreserving
http://www.myccr.com/SectionTechniqu...vingCheese.htm
Here's one for storing a whole box of Velveeta for a couple of years.
http://www.endtimesreport.com/preser...ft_cheese.html
Hard tack recipes can be found here!
http://www.worldwar1.com/dbc/food.htm
I have made this and used it and it works well. Once moist you can add Barry's or meat to it before cooking. I add a little baking soda with me and make it into biscuits.
Don
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