I know it may seem dumb my asking, but I've noticed people mention cheddar cheese as well as string cheese (both of which I enjoy)taking along on backpacking trips. I'm just curious, though, will it last a couple of days without being refrigerated? I've always noticed on the packages, it says to keep refrigerated. I appreciate answers from those who knows : ) Thanks.
I've been carrying various sorts of cheese backpacking for years. In general, the sharper/dryer/harder, the better. String cheese is good for a couple of days but a good hard sharp cheddar will keep several days in reasonable temperatures.
The one advantage of string cheese is that it is generally packaged in single-serving sizes...a bit more trash to pack out but at least it's sealed until you open/eat it.
I have always taken cheese on my backpacking trips & even cream cheese that comes in the tub..I have never gotten sick from it being out for so many days..even in the Grand Canyon it was fine.
you can always get powdered/dehydrated cheese, great for spiking potato cakes, biscuits, or whatever you cook up. Shelf life is something like 6 months. On the trail, I 've used it for month long journeys, no problem. Harvey
Cheddar cheese keeps fine at room temp for days (up to a week). Just keep it in a block wrapped in plastic wrap so it is not exposed to the air. It will get a bit oily at room temp but looks and tastes looks fine.
We've done this many times to make bean and cheese burritos on long backpacks. We take the cheese along with instant black beans or refried beans made by Fantastic Foods and some tortillas. Learned it from the Boy Scouts many years ago.
--GaryM
My experience has been; the sharper the Cheddar, the more oily it will be. You may also want to try some dryer, hard cheese, such as Parmesan, Asiago or Dry Jack. Virtually no oil loss with these as they hold up better in warm temps.
All right! I really appreciate the great answers you've all sent me. Looks like I'll be packing cheese from now on. So much for some of those "not so good" tasting freeze dried dinners. Again, thanks, Greg
