One of my favorite dishes at home is angel hair pasta with a little butter,garlic,crushed pepper flakes and good parmesan reggiano cheese. It's simple but elegant using good ingred. For making on the trail, can I shred the parm before leaving and store it in a tiny container, or will it get funky? Currently it looks like the daytime temps will be in the low 50's. Or is it best to leave it in a small piece and then shave it with my tiny swiss army knife blade, lol. I know you can pick up the packets at pizza places, but that stuff's not real parmesan cheese, and goodness knows how old to crushed pepper is :-D.
As always, thanks in advance,