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Backpacker Magazine – September 2012
Test Kitchen: Cheese
From Gouda to good old string cheese, we tested 20 types to find the trail-worthiest.
Soft cheese
Best for Short trips, cool weather, and gourmet camp kitchens
Trail worthiness Moisture makes them mold quickly. In our tests, samples stayed edible for a week at temps below 72℉; at higher temps, they spoiled in as little as two days.
Storage Purchase cryovac (vacuum-sealed) packs. After opening, seal in an airtight container and store in a cool part of your bag.
Top picks
>> Brie The rind of this gourmet soft cheese is edible, so there’s nothing to pack out. The creamy, sharp-flavored interior is high in salt; pair it with trail berries or jam after a sweaty hike.
>> Cream cheese This low-fat spread adds body to sweet or savory sandwich wraps, and (thinned with water) can substitute for sour cream or milk in camp recipes. It’s also widely available in single-serve packets that last longer than a week without refrigeration.
>> Goat Easier to digest than cow cheese, goat cheese is a good midday snack choice because it’s unlikely to upset your stomach. It’s also more delicate than many other cheeses; aim to consume it (on sandwiches or in quesadillas) in your first few trail days.
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READERS COMMENTS
Try vaccuum wrapping portions of cheese. This was an excellent booster at the end of a long hike. Had it with me during my trip to Scotland earlier this year. When the temperatures are not extreme, even Gouda cheese keeps for some weeks. Main point: small portions are the key here...
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SierraPacker, I'll give your recommendations a try as I have easy and quick access to Norcal Safeways.
They mantion Baby Bells? I read the article and saw no mention, only a picture. I use these on trips of a week or less and have not had them spoil. I spread them on crackers or pita bread.
Dang and I thought I was alone in knowing BP was bad...I still carry a good hard extra sharp Cheddar, not of the Walmart Variety which I feel is under aged and has little of that "sharp" flavor but a good Vermont type or the old reliable always good "CrackerBarrel". For those who do not know this, carry a small packet of "Vingar" and if the cheese gets moldy use your hankerchief to wipe the cheese with the Vinegar, keeps it fresher longer...I also carry MRE Jalapeno and regular MRE Cheddar just to have cheese...
OK so we go more gourmet, but our cheese selctions last well for up to 2 weeks on the trail: aged gouda is excellent, full of flavor and similar in performance as the dry jack (Rumiano, another fave of our posse). Many swiss cheeses (Switz. or Norway, not cheap products) are excellent; only well aged cheddar is on my list for trips longer than a few days. Soft goat cheese is great for shorter trips or earlier in the trip; heat in metal cup w/garlic and dried rosemary, some olive oil for a fantastic appetizer w/crackers. Aged goat gouda is long lasting too (manchego, winey goat, asiago etc. are excellent as well).
Hey Dunk, been backpacking for 43 yrs and you gotta try some of my suggestions man! They are way more durable and actually better as cheese go than good old Cheddar from the fridge. Rumiano makes a Dry Jack that is killer good, and you can get it at most Safeway stores in No. Cal. My dad always bought it for our long distance trips when we were kids including desert hikes like Paria River with temps into the mid 90's. You can actually buy it on-line from Rumiano (wow hitech!) along with choices like Dry Cracked Pepper Jack. I always have it and Columbus Salami packed in the plastic wrap on my Boy Scout 50 Milers. It is the way to go Dunk. Happy Trails!
Pretty weak article but at least they mentioned Baby Bells. They keep for week easy if it gets cold at night, are multipurpose, and combined with some Cotija (which also keeps very well) the campfire quesadillas are the best.
Cheddar has been a staple in my backpacking meals for 20 years. If you take the effort to keep it cool (deep in the pack while hiking, in the shade while in camp) then it could last up to a week from my experiences in the Sierra.
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backpacker suscks
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backpacker suscks
REALLY BACKPACKER? This was what you came up with for picks. Makes me think it was a 3 horse race. To everyone else, please locate HIRTENKASSE (German) cheese. Awesome flavor and keeps well.
Wow, was this pretty useless information. I would never take any but the Parmesean and only if I couldn't find one of the better choices out there. Cheddar & Mozerella will turn to oily goo after the first day on the trail, and probably rot by the 5th day, totally bad suggestions! There must be at least 4 cheeses that are all better choices. Parmesean is the last of them! Try Dry Jack, lasts for 12 or more days without refrig, Manchego, Asiago, Romano, then Parmesean would be a choice after these! Wow try Googling Dry Cheese folks. You'll get better ideas that this article!!
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