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Camp Friendly Cheese

Jimmy Kennedy of Cabot Cheese shares four scrumptious camp-friendly, cheese-centric delicacies that will surely satisfy. Plus: Watch our how-to video about making a cheese wax candle.

  BONUS VIDEO: Make a Survival Candle with Cheese Wax
   Learn how your favorite snack can transform into a lifesaving survival candle.

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Campfire Big Cheesy Apples
Cook these creamy fruit treats on an open fire—or a gas or charcoal grills if you must.

Ingredients
4 large Cortland, Granny Smith or other baking apple of your choice
4 to 6 ounces of Cabot Sharp Cheddar, crumbled
1 cup maple syrup
4 sheets of aluminum foil

In Camp
Core the apples and peel the top ¼ of each. Stuff ¼ of the cheese into the cored center of each apple, place each on a square of tin foil, and drizzle maple syrup over the cheese and peeled sections of the apple. Reserve 4 tablespoons of syrup. Double, or even triple, wrap the apples in the foil and place them in hot coals. Turn them every 3 or 4 minutes using tongs or a long stick, be careful not to pierce the foil. After they have cooked in the coals for 10 to 12 minutes, remove the apples and carefully unwrap them; they should be fork-tender. Drizzle the reserved maple syrup over the top and enjoy while warm. Serves four.

Tip
If you are cooking in a campfire, make a “nest” of hot coals and place the wrapped apples directly in the coals. Lightly cover the apples with more coals once they’ve settled in the nest. You can also pack these apples after they’ve cooled and eat them as a snack on the trail.



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Cheddar Outdoor S’mores
Try this high-energy cheesy twist on a campfire classic.

Ingredients 
8 graham crackers, halved (makes 16 squares)
8 ounces sharp cheddar, sliced (cheese should be smaller than cracker on all sides)
2 full-size chocolate bars, broken into segments
2 eight- to ten-inch pieces of heavy-duty aluminum foil

At Camp
Place four of the graham cracker squares on each piece of aluminum foil; top each cracker with a segment of chocolate and slice of cheese. Top with remaining graham cracker squares. Fold the foil, crimping the tops and ends over at least three times. Place the foil package on a hot grill or on top of hot coals, and cook on each side for a minute or two—just enough to heat and melt the chocolate and cheese. Carefully remove the package from the grill or fire using tongs, a spatula, gloves or sticks. Open the foil and press down gently on each S’more. Serve warm.

Tip
Have plenty of hot coals when preparing your grill or fire. If your campfire is really hot, just place the foil package near the edge of the fire. 



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Cheddar Cheese Nibbles
Pre-bake these hearty crackers for a packable, wholesome, and flavorful trail snack.

Ingredients
10 ounces Cabot Seriously Sharp Cheddar (about 2 ½ cups, shredded)

1 ½ cups King Arthur Unbleached All-Purpose Flour

8 tablespoons salted butter, cut into pieces

2 egg yolks

1 teaspoon ground red pepper (cayenne)

Salt and ground black pepper to taste

At Home
Preheat your oven to 400°F and mix all the ingredients in a food processor or by hand. Roll out the dough to a 1/8-inch thickness and cut into cracker shapes using a cookie cutter or sharp knife. Transfer to parchment-lined baking sheets and bake for several minutes until lightly golden and firm. Watch carefully to avoid burning.

Tip
Crumble crackers into soup to add calories and texture.

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