Patrick Oconnell
When it comes to backpacking, cheese is a popular food choice for hikers. Cheese was originally created to preserve milk for long periods, predating refrigeration. Harder cheeses like cheddar, parmesan, gouda, and swiss tend to have a longer shelf life than softer cheeses like brie and mozzarella. Smoked cheeses also tend to last longer than their unsmoked counterparts. Wax-sealed cheeses are another option for longer-lasting cheese, as the wax helps to preserve freshness. While backpacking, it is important to minimise the surface area of the cheese exposed to air and to store cheese in its original packaging or wrapped in wax paper and plastic wrap.
| Characteristics | Values |
|---|---|
| Cheese types | Hard and dry cheeses such as Cheddar, Parmesan, Gouda, Asiago, Romano, Swiss, Pepper Jack, Alpine Cheddar, Cotija, Mozzarella |
| Refrigeration | Not required, can be stored at room temperature for months or years, but refrigeration extends shelf life |
| Storage | Wrapping in wax or parchment paper, then plastic wrap, or covering with wax, or storing in a block form can extend shelf life |
| Temperature | Ideal storage temperature is around 50°F, higher temperatures may cause cheese to "sweat" and lose texture |
| Duration | Can last for 4-5 days in moderate temperatures, up to 2 weeks in semi-hot/humid climates, and over a year if dried |
| Mold | Cutting off the moldy parts is generally considered safe, though it's important to be meticulous as typical indicators of rotten food may not apply |
| Nutrition | Good source of protein, fats, and calcium, providing energy and nourishment during hiking |
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What You'll Learn
Hard cheeses like Cheddar, Swiss, and Parmesan are more suitable for backpacking
Cheddar, for instance, is a popular choice for backpackers due to its ability to withstand higher temperatures. Smoked Cheddar, in particular, has a longer shelf life and can last for at least two weeks in semi-hot and humid climates. Similarly, Parmesan, or Parmigiano Reggiano, is another excellent option for backpacking. It is a hard cheese that is typically used for grating and can add a burst of flavor to pasta dishes.
Swiss cheese, or Emmentaler, is another hard cheese that is suitable for backpacking due to its long shelf life. It has a mild, nutty flavor and is often enjoyed in sandwiches or melted in dishes like fondue. While it may not be as versatile as Cheddar or Parmesan, Swiss cheese can still be a tasty and durable option for backpackers.
In addition to their longevity, hard cheeses like Cheddar, Swiss, and Parmesan offer other benefits for backpackers. They are excellent sources of protein, fats, and calcium, providing essential nutrients to keep hikers energized and nourished during their outdoor adventures. Their high-calorie content also contributes to sustaining energy levels over extended periods.
When packing hard cheeses for backpacking, it is important to consider storage conditions. While these cheeses can withstand higher temperatures, excessive heat (above 80°F) may cause them to "sweat" and lose their texture. Proper wrapping, such as using wax or parchment paper followed by plastic wrap, can help extend their freshness. Additionally, if any mold forms on the cheese, it can usually be cut off without affecting the rest of the cheese, ensuring that your backpacking trip can still be accompanied by delicious, nutritious cheese.
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Soft cheeses like Brie are more vulnerable to tarnishing
Soft cheeses, such as Brie, have a high moisture content, which makes them more vulnerable to spoilage. This moisture provides an ideal environment for the growth of bacteria, both good and bad. While the good bacteria are essential for the flavour of the cheese, the growth of harmful bacteria can cause the cheese to go bad.
Soft cheeses also have a shorter ripening period, typically aging for only 30 to 90 days. This shorter aging process contributes to their high moisture content and makes them more delicate and perishable. Their texture and lack of aging also mean that they are more susceptible to bacterial growth and spoilage.
In contrast, harder cheeses like Cheddar, Parmesan, or Gouda have a lower moisture content, which makes them less susceptible to bacterial growth and spoilage. They can last longer, even at room temperature, and are more suitable for backpacking trips.
When backpacking with soft cheeses, it is important to follow food safety guidelines. The U.S. Department of Health recommends not leaving perishable foods, including soft cheeses, unrefrigerated for more than two hours. After this time, soft cheeses should be discarded to prevent foodborne illnesses.
Additionally, soft cheeses are more prone to mould growth. Unlike hard cheeses, where surface mould can be cut off, mould on soft cheeses indicates spoilage, and the entire cheese should be discarded. Proper storage, such as wrapping the cheese in wax or parchment paper and then in plastic wrap, can help extend its shelf life.
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Smoked cheese lasts longer than its unsmoked counterpart
When backpacking, it is important to consider the shelf life of the food you are taking with you. Cheese is a popular choice for backpackers, as it is lightweight, nutritious, and does not require refrigeration. However, not all cheeses are created equal when it comes to longevity.
Hard and dry cheeses, such as Cheddar, Parmesan, Gouda, Asiago, and Romano, are known for their long shelf lives. These cheeses can last for months or even years at room temperature, making them ideal for backpacking trips. On the other hand, softer cheeses like mozzarella and pepper jack may not keep as well, especially in warm weather.
One way to extend the shelf life of cheese is to smoke it. Smoked cheese can last for up to 6 months or even longer if vacuum-sealed. The smoking process helps to preserve the cheese, and the smoke itself acts as a natural preservative. Additionally, the intense smoky flavour of smoked cheese can mask any milder flavours that may develop over time.
It is worth noting that the longevity of smoked cheese depends on the type of cheese being smoked. Hard or semi-hard cheeses are better suited for smoking, as they can withstand the smoking process without becoming too dry or brittle. Soft cheeses, on the other hand, may take on too much smoke flavour and become unpalatable.
Overall, smoked cheese can be a delicious and long-lasting addition to your backpacking menu. With proper storage and handling, you can enjoy the flavour and nutritional benefits of cheese without worrying about it spoiling.
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Waxed cheese lasts longer and is easier to pack
When backpacking, it's important to consider foods with a high calorie-to-weight ratio, as well as high protein and fat content to keep you energised and full. Hard, dry cheeses like Cheddar, Parmesan, Gouda, Asiago, and Romano are great options as they don't require refrigeration and can last for months, or even years, at room temperature.
However, to ensure your cheese lasts longer and stays fresh, consider waxing it. Waxing cheese is an ancient technique used to preserve food without refrigeration. It involves dipping or brushing hot wax onto the surface of the cheese to create a protective layer. This process can be done at home and has the added benefit of making the cheese easier to pack and handle.
To wax cheese at home, start by drying the cheese for several days in a cool, well-ventilated area. Cover it with cheesecloth to keep dust and debris off, but be aware that mould may still develop. Before waxing, remove any mould with a brine or vinegar wash, then dry the cheese again. Heat the wax to 210-236°F in a double boiler to avoid direct flame, being cautious as wax can explode at high temperatures. Use a natural bristle brush to apply the wax or carefully dip the cheese, working quickly to avoid overheating the wax. Two thin coats are better than one thick coat. Let the wax harden between coats and store any leftover wax in a sealed container.
Waxing cheese has several benefits. It creates an airtight seal, preventing mould growth and extending the cheese's shelf life. Additionally, it makes the cheese easier to pack, as it becomes less messy and can withstand warmer temperatures without spoiling. Waxed cheese is also safer to consume, as the wax protects against foreign contaminants.
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Refrigeration increases the shelf life of cheese
When backpacking, it is important to consider the shelf life of cheese, as refrigeration may not always be an option. Hard and dry cheeses such as Cheddar, Parmesan, Gouda, Asiago, and Romano are popular choices for backpacking because they do not require refrigeration and can last for months or even years at room temperature. However, refrigeration can indeed increase the shelf life of cheese, especially for hard cheeses.
Refrigeration helps to slow down the growth of bacteria and prevents the cheese from spoiling too quickly. Hard cheeses like Cheddar, Parmesan, and Gouda can last for a few weeks to even a year or more past their 'best-by' date when stored in a refrigerator. For example, unopened Cheddar cheese can last for several months to even a year or more past its 'best-by' date when refrigerated. Once opened, hard cheeses can still last for a few weeks to a couple of months in the refrigerator.
On the other hand, soft cheeses like Brie, Camembert, and mozzarella have a shorter shelf life, even when refrigerated. They typically last for a few weeks to a couple of months past their 'best-by' date when stored in the refrigerator. Fresh cheeses like cream cheese, ricotta, and cottage cheese are highly perishable and usually last only a few weeks in the refrigerator.
When backpacking, it is recommended to consume cheese within a few weeks, as the increased surface area exposed to air and bacteria can speed up the spoilage process. Additionally, warm weather can cause cheese to "sweat" and lose its texture, further reducing its shelf life.
To extend the shelf life of cheese while backpacking, it is important to store it properly. Wrapping the cheese in wax or parchment paper and then in plastic wrap can help to create a DIY "cheese paper" that will keep the cheese fresh for longer. Additionally, keeping the cheese in an airtight container or tightly wrapped in the coldest part of the backpack can also help to prolong its freshness.
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Frequently asked questions
Harder cheeses with lower moisture content, such as Parmesan, Cheddar, Swiss, Gouda, and Cotija, are better suited for backpacking as they have a longer shelf life. Softer cheeses like Mozzarella, Brie, and Cream Cheese are more prone to perishing and should only be considered in cooler climates.
In moderate temperatures, most cheeses will remain edible for about four to five days. Harder cheeses can last for several weeks, while softer cheeses may only last four to five days. In hot weather (above 80°F), cheese will spoil faster, becoming less appetising.
Cheese should be stored in large blocks to minimise surface area exposed to air. Wrapping cheese in wax paper, followed by plastic wrap, can help preserve freshness. Storing cheese deep in your backpack will also help keep it cooler.
Look for mould or a white, dry surface. Another indicator is a sour milk taste or smell. If the cheese has a funny taste or reminds you of spoiled milk, it has likely gone bad.
