OK, I'm really sorry if this should be in a different forum - but, any suggestions for best type of hard cheese for backpacking - that is, one that won't be disgusting after 2 weeks in a resupply box? Thanks so much - Barbara

Any cheese that is wrapped in wax should stay good for a while. They have them at most supermarkets I think. I always pack a few with me and I've never had them go bad.

Don't ask me where the thread is, but if you search the food forum you will find a super lengthy thread on cheese :-) Lots of tips and suggestions on what does and doesn't work!

Sarah, are you talking about this thread?

http://www.backpackinglight.com/cgi-bin/backpackinglight/forums/thread_display.html?forum_thread_id=7003

Yes, thank you!

Thanks for the info - Barbara

I'm not saying it won't be a little slimy after a couple hot weeks, but I just use individually wrapped cheese sticks. Two per meal works out great, portioned, slime contained. And they don't normally get too grossly greasy...

I went to the Grand Canyon 9 years ago, and I remember reading suggestions on food, and the survivability of cheese in hot weather had to do with water content, I think. High or low, I can't recall. Cheddar was specifically recommended. The slimey-ness mentioned was just the cheese 'sweating.'

Edited by jrmacd on 06/12/2009 09:30:49 MDT.

Yes, hard cheeses fair better in hot weather, despite the sweating. Wax wrapped works well, and I've taken the velveta foil wrapped blocks before....not big on velveta, but the stuff could probably compete with twinkies concerning shelf life...

I prefer the 8oz wax wrapped wheels, like smoked gouda...yum. Babybel is ok too.

Velveeta? Next world war if unopened ;-)