Cheese Longevity: Backpacking Essentials For Dairy Connoisseurs

Cheese is a beloved food for backpackers to take on their trips. It is delicious, nutritious, and a great morale booster. However, not all cheeses are suitable for backpacking, and there are safety concerns to consider. In this article, we will explore how long cheese will last while backpacking, and provide tips on choosing and storing cheese to ensure it stays edible and enjoyable.

Hard vs soft cheese

When it comes to backpacking with cheese, it's important to choose the right type. Many cheeses are delicate, so it's crucial to select a variety that will withstand the rigours of outdoor adventure. The key factors to consider are texture, making process, and ageing.

Hard Cheese

Hard and dry cheeses, such as Cheddar, Parmesan, and Gouda, are the best options for backpacking. These cheeses have a lower moisture content, which makes them less perishable and less likely to spoil. They are also sturdier and can withstand the rigours of being carried in a backpack. Hard cheeses can be safely consumed even after being unrefrigerated for extended periods, although it's important to note that the FDA considers cheese to be an "inherently dangerous" product.

Hard cheeses are also versatile and can be used for meal toppings, snacking, or paired with a variety of other foods. For example, Cheddar can be used on sandwiches or melted into dishes, making it a good choice for backpacking.

To ensure the best quality and longevity, hard cheeses should be stored properly. They should be wrapped in parchment paper or cheese wrapping paper, which is porous and allows the cheese to breathe. Plastic wraps should be avoided, as they can cause the cheese to smell like ammonia. Additionally, hard cheeses should be stored in a cool, dry location, avoiding sun exposure.

Soft Cheese

Soft cheeses, such as Camembert, Brie, and Chevre, should be avoided when backpacking. These cheeses have a higher moisture content, making them more perishable and prone to spoilage. They also don't hold up well in a backpack, especially in hot weather. Soft cheeses are more likely to get contaminated and develop an unpleasant smell or taste, so it's best to leave them at home.

In summary, when it comes to backpacking with cheese, hard cheeses are the way to go. They are less perishable, more versatile, and can withstand the rigours of outdoor adventure. Soft cheeses, while delicious, are better suited for home consumption due to their higher moisture content and lower shelf life.

Ideal temperature

The ideal temperature for storing cheese while backpacking is moderate temperatures, preferably below 80°F (26.7°C). At higher temperatures, cheese can sweat and lose its texture, becoming oily and flabby, which reduces its shelf life and makes it less appetising.

To prevent cheese from spoiling, it is recommended to store it in a cool, dry place, away from direct sunlight, and to wrap it in wax or parchment paper before placing it in a plastic bag or container. Additionally, cutting cheese into large blocks or chunks helps reduce the surface area exposed to air, slowing down the ageing process.

Some cheeses that are suitable for backpacking and have a longer shelf life include aged cheddar, Gruyere, Parmesan, Asiago, Gouda, Edam, Manchego, and Babybel wax-covered cheeses.

Packaging

• Original Packaging: The simplest option is to keep the cheese in its original packaging. This option may not always be feasible, especially if you are buying from a deli or cheese counter.
• Minimize Surface Area Exposure: If you need to repackage the cheese, cut it into larger blocks rather than pre-sliced portions. The greater the surface area, the faster the cheese will spoil.
• Avoid Pre-Grating: Avoid grating the cheese before your trip unless you plan to use it within a day or two. Grated cheese has a much shorter shelf life due to the increased surface area.
• Use Wax or Parchment Paper: When wrapping cheese, first use wax or parchment paper. These papers allow the cheese to breathe and prevent a plastic-like flavour from seeping into the cheese.
• Add a Layer of Plastic Wrap: After wrapping with wax or parchment paper, add a layer of plastic wrap. This helps to retain moisture and protect the cheese.
• Protect from Crushing: Place the wrapped cheese in a lightweight Tupperware container or a collapsible nylon thermal lunch box to protect it from getting crushed inside your backpack.
• Store Deep in Your Pack: During the day, store the cheese deep inside your backpack to keep it cooler.
• Avoid Hot Temperatures: Even hard cheeses will sweat and spoil faster in hot temperatures. Avoid backpacking with cheese if it's extremely hot, and always store it in a cool, dry place.
• Vacuum Sealing and Waxing: For longer trips, consider vacuum sealing individual servings and storing them in a cool, dry place. Some people also dip cheese portions in melted wax to extend their shelf life.

How to identify spoilage

The spoilage of cheese can be caused by bacteria or fungi. Fungi that cause spoilage include moulds, yeasts, and yeast-like fungi. Bacteria that cause spoilage include Gram-negative psychrotrophic bacteria and Gram-positive spore-formers. Here are some signs of spoilage to look out for:

Visual Inspection

• Colour Changes: Fresh blue cheese typically exhibits a vibrant blue-green hue. As it ages, the colour may deepen, becoming more grey or brown. Significant colour changes, such as the presence of black or red spots, indicate spoilage.
• Mould Growth: Blue cheese naturally contains beneficial mould cultures that give it its characteristic blue veins. However, the presence of excessive mould, especially fuzzy or discoloured mould, is a sign of spoilage.
• Texture Alterations: Fresh blue cheese should have a firm, crumbly texture. If it becomes slimy, sticky, or overly soft, it has likely gone bad.

Smell Test

The smell test is a powerful tool in detecting spoiled blue cheese. Fresh blue cheese possesses a distinct, pungent aroma that is both sharp and salty. However, when it goes bad, the smell can change drastically:

• Sour or Acidic Odor: A sour or acidic smell is a clear indication of spoilage. This is caused by the breakdown of fats and proteins in the cheese, resulting in the production of lactic acid and other compounds.
• Ammonia-Like Odor: An ammonia-like odour is another sign of spoilage. This pungent, sharp smell is caused by the breakdown of amino acids in the cheese, resulting in the release of ammonia gas.
• Musty or Moldy Odor: A musty or mouldy odour is a telltale sign of spoilage. This is caused by the growth of unwanted mould and bacteria in the cheese.

Taste Test

If you’re unsure about the condition of your blue cheese, a small taste test can provide further confirmation. However, it’s important to exercise caution and avoid consuming large quantities of potentially spoiled cheese.

• Bitter or Rancid Taste: A bitter or rancid taste is a clear indication of spoilage. These flavours are caused by the breakdown of fats and proteins in the cheese, resulting in the formation of bitter compounds and free fatty acids.
• Sour or Acidic Taste: A sour or acidic taste is another sign of spoilage. This taste is caused by the breakdown of lactose in the cheese, resulting in the production of lactic acid and other compounds.

Texture Assessment

The texture of blue cheese can also provide valuable clues about its condition. Fresh blue cheese should have a firm, crumbly texture that easily breaks apart. However, spoiled blue cheese may exhibit changes in texture:

• Slimy or Sticky Texture: A slimy or sticky texture is a sign of spoilage. This texture is caused by the growth of unwanted bacteria and mould in the cheese, which produce slimy substances.
• Overly Soft or Mushy Texture: An overly soft or mushy texture is another indication of spoilage. This texture is caused by the breakdown of proteins and fats in the cheese, resulting in a loss of structure.

Mould Identification

Blue cheese naturally contains beneficial mould cultures that give it its characteristic blue veins. However, the presence of excessive mould or the growth of unwanted mould can indicate spoilage. Here’s how to differentiate between beneficial and harmful mould:

• Beneficial Mould: Beneficial mould in blue cheese typically appears as blue-green veins or spots. It has a distinct, pungent aroma and contributes to the cheese’s flavour and texture.
• Harmful Mould: Harmful mould can appear in various colours, including black, red, orange, or white. It often has a fuzzy or powdery texture and an unpleasant odour.

Cheese pairings

While backpacking, it's best to avoid soft cheeses such as brie, camembert, and ricotta, as they spoil faster due to their higher moisture content. Instead, opt for hard and dry cheeses such as:

• Cheddar
• Parmesan
• Gouda
• Asiago
• Romano
• Gruyere
• Manchego
• Edam
• Mozzarella
• Comte
• Pleasant Ridge Reserve
• Pondhopper
• Piave
• Pecorino Toscano
• Ossau-Iraty
• Midnight Moon
• Ewephoria

These cheeses have a longer shelf life and are more suitable for backpacking trips.

When it comes to pairing these cheeses, here are some ideas:

• Cheddar pairs well with apples or crackers. It also goes well with beef jerky.
• Gruyere can be enjoyed on its own, with crackers, or melted into a dish like lasagna.
• Parmesan can be eaten as is or grated over pasta dishes.
• Gouda, with its various flavour combinations, can be enjoyed on its own or with crackers.
• Edam is best paired with fruits or crackers.
• Mozzarella, specifically the low-moisture, semi-dry variety, can be enjoyed on its own or melted over dishes.
• Comte is great for snacking, cheese plates, sandwiches, or melting.
• Pleasant Ridge Reserve is good for snacking or melting.
• Pondhopper, a goat cheese, can be enjoyed on its own or melted.
• Piave, a semi-firm cow's milk cheese, is versatile and can be used in various dishes.
• Pecorino Toscano, a sheep's milk cheese, is another versatile option.
• Ossau-Iraty, a sheep's milk cheese, pairs well with crackers, fruits, or bread.
• Midnight Moon, a goat cheese, has a creamy texture and a sweet, nutty flavour, making it a great snacking option.
• Ewephoria, a sheep's milk cheese, is known for its creamy texture and sweet, buttery flavour. It can be enjoyed on its own or paired with crackers or bread.

Frequently asked questions