cheese

Share your favorite food, the greasier the better. I love bacon!!!!! and also eggs.
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brooklynkayak
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Re: cheese

Postby brooklynkayak » Mon Nov 24, 2008 9:36 am

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.
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hoz
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Re: cheese

Postby hoz » Mon Nov 24, 2008 11:30 am

brooklynkayak wrote:Mold on cheese isn't bad. If you don't like it, trim it off when you use it.


I realize there is no cheese without mold.But this weekend I had a sample of Brie at Costco where the mold was just too overpowering. If I can taste it, I want it scraped off!

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zelph
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Re: cheese

Postby zelph » Mon Nov 24, 2008 11:53 am

Is it possible to grate sharp cheddar, dry it and then rehydrate it in a chile dish? Any worth to do that?
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GAGA
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Re: cheese

Postby GAGA » Mon Nov 24, 2008 12:07 pm

in spring time Swiss cheese in a block, wrapped in brown paper will last over 10 days,and is perfect for catching trout :D
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sarbar
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Re: cheese

Postby sarbar » Mon Nov 24, 2008 3:30 pm

zelph wrote:Is it possible to grate sharp cheddar, dry it and then rehydrate it in a chile dish? Any worth to do that?


Sure. Heck you can buy it predried even - over at http://www.packitgourmet.com. They sell dried grated cheese :)
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sarbar
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Re: cheese

Postby sarbar » Mon Nov 24, 2008 3:33 pm

brooklynkayak wrote:I don't recommend anything containing beeswax, honey or any bee product. Bears are supposed to smell that stuff several miles away.

Unless of course you never camp anywhere near bear country.

stevie


For the most part I am always in bear country (heck, we get bears within a mile or so of our house!). Food properly stored while hiking is the object of course.
I carry tuna, chicken, salmon, smoked salmon - stinky food aplenty. And I always have honey with me ;) Love the stuff!

The issue is keeping a clean camp at night, washing your hands and face after eating and proper storage.
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zelph
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Re: cheese

Postby zelph » Mon Nov 24, 2008 3:36 pm

sarbar wrote:
zelph wrote:Is it possible to grate sharp cheddar, dry it and then rehydrate it in a chile dish? Any worth to do that?


Sure. Heck you can buy it predried even - over at http://www.packitgourmet.com. They sell dried grated cheese :)


I searched "grated Cheese" and it was a No show :o
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sarbar
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Re: cheese

Postby sarbar » Mon Nov 24, 2008 10:12 pm

Freezer Bag Cooking, Trail Cooking, Recipes, Gear and Beyond:
http://www.freezerbagcooking.com

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zelph
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Re: cheese

Postby zelph » Tue Nov 25, 2008 12:36 pm

sarbar wrote:http://www.packitgourmet.com/Dairy-c23.html
There ya go!


AhhhYes. Shredded is the key word, grated not.

Thanks Sarbar. I liked the looks of the Freeze Dried Monterey Jack Shredded Cheese. The others were powder. Are the powder sheese hard to stir into a meal (stay in lumps) causing what I call "flavor buds"
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sarbar
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Re: cheese

Postby sarbar » Wed Nov 26, 2008 11:52 pm

I have had the freeze-dried a couple times and it works well. With the powders, just add it slowly and stir in - to avoid the icky ol' lumps :D
Freezer Bag Cooking, Trail Cooking, Recipes, Gear and Beyond:
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