I've taken a brick of chedder before but it always gets kind of "slippery" after a few days. Anyone know of a sturdy mild cheese that won't get gooey?

What's the best way to pack it also? I've put in a couple ziplocks and even dunked in the lake to keep cold overnight.

MAYBE ... Dubliner Irish Cheeses. Only places Ive seen them is Cosco or Sam's Club. How sturdy?... but doesn't seem to sweat quite as much.

colby is a harder cheese...and not as oily.

It may not be “real” cheese, but we always take the Kraft slices in individual plastic wraps. It will get soft in hot weather, but keeps well.

I've taken Laughing Cow cheese, the individual wax sealed servings. Was good for 4 days in over 80 degree temps. I didn't notice that it was any oilier than the first day.

Search on here because I'm sure this has been discussed before.

I've taken Laughing Cow cheese, the individual wax sealed servings. Was good for 4 days in over 80 degree temps. I didn't notice that it was any oilier than the first day.

Search on here because I'm sure this has been discussed before.

I've got a Coctco account. I might pick up some of those Irish cheeses and some colby as well to see what we like. Any other suggestions are welcome. I like the idea of taking a brick and lopping off hunks with our knives. Just like the Voyageurs used to do it. :)

Then you get some good quality hard salami and some crackers ... Mmmm.

A waxed wheel of Gouda holds up pretty well.

Tom,

You got it, ziploc, put in lake, the older the cheddar the better. If you don't like the oil, wrap in a paper towel for a couple of minutes, oil gone. Or open the wallet, go to a good cheese shop and buy older cheddar, like 4 years old or more. Less oil, more tang, more sharp, more better. Or a good Romano or Parm chunk. They taste great in chunks, way less oily, and obviously can compliment pasta meals, double duty.

It's not really the same, but individually wrapped string cheeses last pretty well. You can strip them for sandwiches, B-dub pizzas etc.... Just doesn't taste as nice as really good cheese.

I have brought string cheese in the past with good results. usually try to eat it in the first couple of days just to be safe.

I have also brought in Asiago and fontinel cheese in chunks. If kept decently cool it will do well for a bit. Goes great with a really good salami and some tortillas. Very filling and quite tasty.

I think the most important thing is to keep the cheese cool as long as possible. I always freeze mine before heading up and then keep it all packed in a cooler on the trip up. I actually freeze a bunch of things together to try and add some cold mass. Then I keep those in a small soft sided cooler. usually does good work.

You can take almost any cheese and cover it in wax, but the harder cheeses hold up better. We used 3 wheeks of Gouda on our most recent trip and also took along some swiss, colby and cheddar in the ice pack. Along with our 3 loaves of dark bread, we had some great sandwiches.

I like swiss and colby, but just about any cheese will do.....exept maybe Fumunda

Fumunda? Is that like Giorgiano?

Fumunda is cheese from fumunda some body part that you'd rather not think about.

But seriously, I agree that individually warpped string cheese keeps well, it's basically mild like Mozzarella. I found some individually wrapped sharp cheddar that Sargento makes that was very good, really sharp, made a good happy hour snack with a nice Merlot. I think that it would hold up in the heat, but I couldn't tell ya cause it was a cold trip in May.

Have tried some Cabot Black Lable AGED cheddar that's super imo.

I take a variety of 8 oz bricks from the local mart. they keep well if you are careful not to crush them and pop the seal, out comes the goo. If you want to firm it up, sink it in the lake for an hour or so.

check these little Baby Bell cheeses.. baby bell Great for little snacks.. have not taken on canoe trip yet, but the way they are packaged, should last for quite a few days...

That laughing cow (baby bel) website is awesome. If I can get a hold of those I'll take 'em.

Irishstone your idea of freezing and putting in a soft sided cooler is excellent. I have just the cooler for this!

And I won't be taking any famunda cheese but probably will be able to produce some at trips end. :)

Anybody here make their own cheese? My brother in law and I are kicking the idea around. What can I say, I'm into fermenting and aging stuff.

We used to make (us kids usually observed) "skillet" cheese. With a product called rennant. Didn't take but a day or two if I remember right. Not your everyday good "Wisconsin" or "Vermont". I stick with storebought.

We just took 1lb blocks of cheddar from Wal-Mart. We kept it slightly cold by hanging it in a wet denim bag. After a week, it was a bit soft but still good.

Try a wedge of parmesan- keeps forever (at least in the cooler months of spring and fall) and makes a great lunch when paired with Ak Mak crackers and maybe some foil-packed salmon. Kind of expensive, but there are tons of choices to try.

Parmesan wedge cheese is good, that should be good for a trip also

I usually trip the last week in June and take individual vacumn packed Colby cheese... I also take cream cheese and just keep it in the bottom of the food barrel to keep it cool. Good on bagels on about day 3-4.

Bruce

I usually trip the last week in June and take individual vacumn packed Colby cheese... I also take cream cheese and just keep it in the bottom of the food barrel to keep it cool. Good on bagels on about day 3-4.

Bruce

String cheese or cheese curds have worked well for us. We also take a block of sharp cheddar that is sealed in wax. We eat the curds, and the string cheese first and save the cheddar for last. We have not had any problems with it getting oily.