A Cheesy Question

[Superdave]

I have looked at toting cheese in the past.
I was told that the harder the cheese (less
mosture), the better it will hold up but in the
end that fact that it was a dairy product
kept me for bringing it. Texas summers can
be a very harsh environment.

I want to make soft tacos.
Tortillas pack well, and I can dehydrate lean
hamburger meat & find bean flakes.
Cheese... is there a suitable alternative?

Any positive experience with cheese?

[Dusty Boots]

I've carried Old Cheddar cheese for a good week through Death Valley in September, with no problems.
Just wrap it up good and stash it in the middle of your sidebags(or where ever) and it will be insulated from the worst heat. Just buy the size you need, not a 2lb brick. ;)

Bon Appetit :fire3:

Dusty

[SidecarMike]

I have looked at toting cheese in the past.
I was told that the harder the cheese (less
mosture), the better it will hold up but in the
end that fact that it was a dairy product
kept me for bringing it. Texas summers can
be a very harsh environment.

I want to make soft tacos.
Tortillas pack well, and I can dehydrate lean
hamburger meat & find bean flakes.
Cheese... is there a suitable alternative?

Any positive experience with cheese?There is no alternative to cheese and life is too short to eat Velveeta! :D
All joking aside, hard cheese, like Cheddar or Colby, can be frozen. Depending on the length of your trip, you could freeze it solid, then shave off pieces for tacos. Soft cheese, like Mozzerella or Brick, (my favorite) turns to mush when it's frozen.
I live in Wisconsin. It's a law here that you have to like cheese. In fact, I just received a case of Caraway Koched Kase from the UPS man today. :cool:
http://i2.photobucket.com/albums/y14/SidecarMike/DSCF1914.jpg

[Timmer]

What about taking packages of string cheese in sealed packages. Just open what you need.

[VRider75]

What about taking packages of string cheese in sealed packages. Just open what you need.

Good call, Tim... here's a link...

http://www.sargentocheese.com/products/snacks/

[Indianscout]

As a kid growing up on a farm here in Minnesota, if the cheese got a little moldy we just cut off the mold and ate the rest. Hasn't seemed to effect me much.....me much. Perhaps if you vaccume sealed the amount you would need for each meal and only opened it up as you needed? Keeping the rest as cool as you can would not be a bad idea eather.


.

[Superdave]

Well... I think I'm going to go for it.
Tacos just are not the same without it.
I'll let you know how it turned out.

[bigTom]

Quote by Superdave
Well... I think I'm going to go for it.
Tacos just are not the same without it.
I'll let you know how it turned out.

Do you have a will?????:D

Nah, I think you ought to go for it, too!

[montague]

Hard cheddar wrapped in wax or butcher paper will keep well for many days, let it breathe once in a while. As mentioned in another post, if you see some mold, cut it off (the French love mold on cheese!), won't hurt you.

Also grated parmesan in a plastic container is an option.

I have an Excalibur dehydrator and saw an article about drying cheese but that seems way too much trouble with all the other options or store bought dried easily available.

[JohnDelivers]

Since this thread has been rekindled....

How did you make out Tom?

[George]

I made soft tacos at NatSTOC two weeks ago, turned out great. Left over cheese n' tortillas were used the next morning for bacon tacos. :D Bought a package of shredded colby, pitched the left-overs when I got home (it had been packed away in the right side bag for a week! Wasn't shredded anymore, just an amorphous chunk. Probably eatable but not worth it, Deba had the 'fridge fully stocked. :D)