You Need to Choose the Best Cheese for the Hike

Cheese is perishable, but too expensive for most people. Yes, it contains dairy or rather, it is dairy-prone to bacterial growth and spoilage if not refrigerated for too long. But, depending on the cheese, this window is large enough to allow a little cheese walk, hike or desert hike. (I don’t know about you, but I’d rather enjoy nature with aged cheddar and crystal speckled apple than with a dry, soulless protein bar.)

Of course, not all cheeses are suitable for a camping snack. For example, it would be inappropriate to take Camembert’s whiny wheel into the forest. Soft gummy cheese is not only impractical but also less safe.

As explained to Bon Appetit by Adam Brock, director of safety, quality and compliance at Dairy Farmers of Wisconsin , cheese is safest if consumed within four hours of being taken out of the refrigerator, but not all cheeses are created equal. moisture. moisture plays an important role in both growth and deterioration of bacteria.

If you’ve ever been to the grocery store, you’ve probably noticed that Parmesan chunks are out of temperature control. “Parma, romano, or harder cheeses will likely not have microbacterial growth or very small amounts throughout the party,” Brock explained. (Brock spoke to the Bon App about the party cheese that sits next to the camp cheese, if not quite the same.) they do not “require constant refrigeration,” he added.

The USDA also makes a safety distinction between hard and soft cheeses, stating that “Soft cheeses such as cream cheese, cottage cheese, grated cheese, and goat cheese must be refrigerated for safety reasons. Generally, hard cheeses such as cheddar, processed cheese (American), and blocky and grated Parmesan do not need refrigeration for safety, but they will last longer if stored in the refrigerator. ”

I mean, it’s safe to take cheese on a hike if you choose the right cheese. Low-moisture processed cheeses like wax-wrapped babbel and string cheese may seem like the best options to you – this is what my hiking and camping friend Victoria often collects for day trips – but harder, older cheddars and V gouda are even less moisture and taste fantastic at higher temperatures. Chilled cold cheese is much harder to taste and taste than old cheese. Fat needs this warmth to move and stretch – cold fat is not pleasant in terms of texture, and cold temperatures make it difficult for your tongue to access the subtler flavors your cheese has to offer.

If you don’t feel like bringing a knife and cutting board with you, just cut the cheese into cubes and toss it into a zippered bag or other sealed container along with a toothpick or three (just in case your hands get dirty and don’t want to touch the cheese). Throw an apple or dried fruit in your bag along with a small packet of nuts for a delicious and nutritious camping snack that’s more fun than any Clif Bar flavor.

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