hoz wrote:I have carried sharp cheddar wrapped in cheesecloth dipped in vinegar 3 weeks in the bush with no harm. The vinegar keeps any mold to a minimum and the cheesecloth soaks up any "leakage" that may occur.
I also carry Gouda but usually have it first off, within 2-3 days. Asiago or Parmisano will last indefinitely as long as it's kept cool and dry.
On canoe trips I always have at least a pound of cheese per week. Makes those lunch stops so nice.
All good advice, cheese is really good for long trips as it can keep well and easy to cook with.
Keep those drier cheeses like Aisago, Parmisan, Romano, ... in a solid block and grate/slice as needed. Shredded cheese will go bad much faster. In fact keep all cheeses in a solid block unless you can seal smaller portions in wax or packed in vinegar.
Mold on cheese isn't bad. If you don't like it, trim it off when you use it.