Cheese for Backpacking
mr p
off for a year or so, as recomended here.
One thing that interests me is that he mentions cheese quite often.
Obviously cheese is a good soruce of protein and energy and tastes
nice and is versitile , however I was wandering if it really lasts in
a back pack for multi day hike ? Do they have some sort of 'nuked up'
processed squeezy stuff in the states ? Is that what he's on about ?
The nearest thing I could think of would be the primular type tubes,
however they say they require refrigeration.
Just wandering ! I will have to try leaving some laying about next
time we have some hot weather ?
Simon
John Hee
I personally use the mini Baby-Bels, which always unwrap fresh and ready to
eat. Very easy to buy wherever you happen to be.
I've also taken a hunk of edam in the past
I think its something to do being with an oil based (?) rather than milk
based product?
--
John Hee
www.walkaboutintheuk.co.uk
"mr p" <s...@lycos.co.uk> wrote in message
news:3c6d16c2-f72c-42b9...@p5g2000pre.googlegroups.com...
PeterC
> I personally use the mini Baby-Bels, which always unwrap fresh and ready to
> eat. Very easy to buy wherever you happen to be.
But not cheese as we know it on this planet.
Best use I saw for the stuff was in France where a woman was making models
of animals with it.
--
Peter.
The head of a pin will hold more angels if
it's been flattened with an angel-grinder.
Andy Leighton
> I've been reading the Backpackers Handbook by Chris Townsend on and
> off for a year or so, as recomended here.
> One thing that interests me is that he mentions cheese quite often.
> Obviously cheese is a good soruce of protein and energy and tastes
> nice and is versitile , however I was wandering if it really lasts in
> a back pack for multi day hike ? Do they have some sort of 'nuked up'
> processed squeezy stuff in the states ? Is that what he's on about ?
> The nearest thing I could think of would be the primular type tubes,
> however they say they require refrigeration.
I've taken Primula and it has lasted for about 4 days (it might have
lasted longer but there was none left after 4 days). I've also taken
a hunk of cheddar which lasts pretty well for a week. I've also taken
pork pie (although that is all eaten up by the end of the second day).
Cheese generally doesn't require refrigeration although it isn't a fan
of very hot weather.
--
Andy Leighton => an...@azaal.plus.com
"The Lord is my shepherd, but we still lost the sheep dog trials"
- Robert Rankin, _They Came And Ate Us_
Nick P
"PeterC" <giraffe...@homecall.co.uk> wrote in message
news:10jpuhvr8c4vl.j...@40tude.net...
I've turned to BabyBel since I couldn't find the small tubes of Bavarian
Smoked Cheese in Sainsburys any more. They used to do a good range of mini
cheeses in a 'pick-n-mix' fridge but that seems to have gone.
BTW, BabyBel has been in production for over 100 years now and has far more
to do with cheese than the yellow processed sliced stuff intended for easy
sandwich making......
Nick
Chris Townsend
<3c6d16c2-f72c-42b9...@p5g2000pre.googlegroups.com>, mr p
<s...@lycos.co.uk> writes
It's nothing special Simon - usually Cheddar from the supermarket. I
keep it in a plastic bag and find that it will last at least a week. The
cheese sometimes sweats a little but has never gone mouldy (it doesn't
last that long!). I also sometimes carry Primula tubes, which also last
a week or so.
--
Chris Townsend
PeterC
Yuk! That sliced stuff is 'orrible.
Apart from good Cheddar, I like the UK-produced organic cheeses from
Waitrose.
BTW, try Epoisse (only ever seen it in Tescrot) - too messy to eat, but
trying to get away from it will double your speed. Even when it's in my
saddlebag on the ride home I can smell it.
nm...@cam.ac.uk
mr p <s...@lycos.co.uk> wrote:
>
>One thing that interests me is that he mentions cheese quite often.
>Obviously cheese is a good soruce of protein and energy and tastes
>nice and is versitile , however I was wandering if it really lasts in
>a back pack for multi day hike ? Do they have some sort of 'nuked up'
>processed squeezy stuff in the states ? Is that what he's on about ?
USA cheese is unlikely to be harmed by being heated and cooled for
a week, or kept together with your dirty underwear. Anyone who
would willingly eat that has no taste.
Hard cheese will keep excellently - you don't have to go overboard
and get parmesan. And, by 'hard', I mean it. Old Gouda, mature
Manchego, very old Cheddar (IF you can find it) etc. And, of course,
feta - but that is soft, and stored under brine. Semi-hard cheeses
(like most UK 'hard' cheeses, such as cheddar) will be fine for
eating, but will 'sweat'. Soft ones will tend to go liquid, so
things like Camembert are fine if you then eat them at a sitting.
>The nearest thing I could think of would be the primular type tubes,
>however they say they require refrigeration.
They then need warming again before using them to fill holes in the
wainscoting.
Regards,
Nick Maclaren.
Jhimmy
"mr p" <s...@lycos.co.uk> wrote in message
news:3c6d16c2-f72c-42b9...@p5g2000pre.googlegroups.com...
What about vacuum sealing small chunks?
Jhimmy
Peter Clinch
> One thing that interests me is that he mentions cheese quite often.
> Obviously cheese is a good soruce of protein and energy and tastes
> nice and is versitile , however I was wandering if it really lasts in
> a back pack for multi day hike ?
In Norway, summer or winter, we travel with a large chunk each of
Jarlsberg and Geitost, giving us savoury and sweet options for
snack stops. Both seem to last pretty well.
Jarlsberg's easy enough to come by, Geitost you'll usually need a
specialist cheesemonger.
Pete.
--
Peter Clinch Medical Physics IT Officer
Tel 44 1382 660111 ext. 33637 Univ. of Dundee, Ninewells Hospital
Fax 44 1382 640177 Dundee DD1 9SY Scotland UK
net p.j.c...@dundee.ac.uk http://www.dundee.ac.uk/~pjclinch/
nm...@cam.ac.uk
Peter Clinch <p.j.c...@dundee.ac.uk> wrote:
>mr p wrote:
>
>> One thing that interests me is that he mentions cheese quite often.
>> Obviously cheese is a good soruce of protein and energy and tastes
>> nice and is versitile , however I was wandering if it really lasts in
>> a back pack for multi day hike ?
>
>In Norway, summer or winter, we travel with a large chunk each of
>Jarlsberg and Geitost, giving us savoury and sweet options for
>snack stops. Both seem to last pretty well.
>Jarlsberg's easy enough to come by, Geitost you'll usually need a
>specialist cheesemonger.
Young, I assume. Have you ever tried the old? I like it, but
thousands don't :-)
Regards,
Nick Maclaren.
Peter Clinch
[Norwegian brown cheese]
> Young, I assume. Have you ever tried the old? I like it, but
> thousands don't :-)
When visiting friends in Norway I made the suggestion over dinner that
consumption of Gammelost (lit. "old cheese") was primarily restricted to
(a) gullible tourists and (b) locals who are older than God. The
collected Helland family thought about that for a while and concurred
that that was a fair summary.
Gammelost looks like earwax. I've never tasted earwax, but having tried
gammelost I'd say I find both about as appetising as one another...
nm...@cam.ac.uk
Peter Clinch <p.j.c...@dundee.ac.uk> wrote:
>
>[Norwegian brown cheese]
>> Young, I assume. Have you ever tried the old? I like it, but
>> thousands don't :-)
>
>When visiting friends in Norway I made the suggestion over dinner that
>consumption of Gammelost (lit. "old cheese") was primarily restricted to
>(a) gullible tourists and (b) locals who are older than God. The
>collected Helland family thought about that for a while and concurred
>that that was a fair summary.
Well, I liked it - but many people think that I have strange tastes!
I like something I had in Spain, which was sun-ripened small squid
(not gutted), then deep-fried in light batter. A bit like a cross
between Bombay duck and fried squid rings, but not so namby-pamby.
It put me in mind of gammelost.
>Gammelost looks like earwax. I've never tasted earwax, but having tried
>gammelost I'd say I find both about as appetising as one another...
It's as bitter as gall. I don't like it. But, for the record, I
tried it by accident ....
Regards,
Nick Maclaren.
Mike Clark
Chris Townsend <Ch...@DELETE.auchnarrow.demon.co.uk> wrote:
In the Alps they make cheese as a means of converting the perishable
milk from the cows grazing in the summer alpine pastures into a product
that has longevity and which can be stored without the need for powered
refrigeration. Many alpine pastures are still inaccessible to motorised
transport and so cheese making still goes on using traditional methods.
The hard cheeses that result from this process are very easy to keep for
reasonable periods of time without refrigeration. When we're walking in
the Alps we make a point of purchasing the locally made cheeses from the
local farms and stores. Different areas produce very different cheeses.
The trouble I've found with supermarket bought cheeses is that many of
them have been mass processed in such a way that they deteriorate much
more quickly when not stored in the cool.
Mike
--
o/ \\ // |\ ,_ o Mike Clark
<\__,\\ // __o | \ / /\, "A mountain climbing, cycling, skiing,
"> || _`\<,_ |__\ \> | caving, antibody engineer and
` || (_)/ (_) | \corn computer user"
Nobby Anderson
> nm...@cam.ac.uk wrote:
>
> [Norwegian brown cheese]
>> Young, I assume. Have you ever tried the old? I like it, but
>> thousands don't :-)
>
> When visiting friends in Norway I made the suggestion over dinner that
> consumption of Gammelost (lit. "old cheese") was primarily restricted to
> (a) gullible tourists and (b) locals who are older than God. The
> collected Helland family thought about that for a while and concurred
> that that was a fair summary.
>
> Gammelost looks like earwax. I've never tasted earwax, but having tried
> gammelost I'd say I find both about as appetising as one another...
It's part of the Norwegian obsession with body-secretion food. You
ought to try lutefisk - it's cod that's been soaked in caustic soda
and it has the consistency of swine-flue snot, and tastes something
like it too, without the added benefit of it being your own, but
someone else's snot.
Who the hell originally thought "Ya, dit er en god idea, let's soak
our food in toxic, caustic chemicals and then eat it"??
Nobby
Peter Clinch
> Who the hell originally thought "Ya, dit er en god idea, let's soak
> our food in toxic, caustic chemicals and then eat it"??
It's like the Dwarf Bread in Terry Pratchett's Discworld books...
it's amazing how long you can manage to struggle on when the only
alternative is eating the stuff!
c.f. Kendal Mint Cake... ;-/
Simon Parker
> Nobby Anderson wrote:
> > Who the hell originally thought "Ya, dit er en god idea, let's soak
> > our food in toxic, caustic chemicals and then eat it"??
>
> It's like the Dwarf Bread in Terry Pratchett's Discworld books...
> it's amazing how long you can manage to struggle on when the only
> alternative is eating the stuff!
>
> c.f. Kendal Mint Cake... ;-/
they are nice ( cheap too compared to 'proper' hiking meals)
I tried cooking rice in my jetboil which was a disaster though. Seems
like Muesli with powdered milk and cheese are also things to try next
time.
Having said that the next walking holiday I'll be staying at a cottage
so not sure when I'm going to get out wild camping again just yet !
Tim Jackson
> Muesli with powdered milk
Check the ingredients list. Unless you buy up-market muesli, it
probably already has the powdered milk in it. Just add water.
When I was a student, a friend used to keep a packet of muesli, a bottle
of water and a bowl by the side of his bed. Instant breakfast in bed.
--
Tim Jackson
ne...@timjackson.plus.invalid
(Change '.invalid' to '.com' to reply direct)
Martin Richardson
Jackson <ne...@timjackson.plus.invalid> writes
>On Tue, 16 Jun 2009 00:06:21 -0700 (PDT), Simon Parker wrote...
>
>> Muesli with powdered milk
>
>Check the ingredients list. Unless you buy up-market muesli, it
>probably already has the powdered milk in it. Just add water.
>
>When I was a student, a friend used to keep a packet of muesli, a bottle
>of water and a bowl by the side of his bed. Instant breakfast in bed.
>
boxes - no need for a packet or a bowl. Just a spoon.
--
Martin Richardson
63/220 Corbetts - 29% 792/1556 Marilyns - 51%
118/211 Irish Hewitts - 56% 108/118 New Donalds - 92%
Peter Clinch
>> c.f. Kendal Mint Cake... ;-/
> That's just /pure/ sugar isn't it ?
It can't be: it contrives to be even sweeter somehow, and have too
much peppermint essence as well :-(
Mike
<p.j.c...@dundee.ac.uk> wrote:
>Simon Parker wrote:
>
>>> c.f. Kendal Mint Cake... ;-/
>> That's just /pure/ sugar isn't it ?
>
>It can't be: it contrives to be even sweeter somehow, and have too
>much peppermint essence as well :-(
>
>Pete.
It does not seem as brittle as it did in the past. Gelatin added to
the sugar and glucose and essence?
Is it really all a secret .... the label must show the ingrediants ?
Mike P
Paul Saunders
>>>> c.f. Kendal Mint Cake... ;-/
>>> That's just /pure/ sugar isn't it ?
>>
>> It can't be: it contrives to be even sweeter somehow,
> Is it really all a secret ....
I tried it once, or was it twice... ? It seemed to last a very long time.
Seriously, if you want a pocket full of sugar to sustain you in an
emergency, try dried raisins instead.
Paul
--
http://www.wilderness-wales.co.uk
http://www.uk-rec-walking.co.uk
Phil Cook
Sugar, glucose syrup, PROPYLENE GLYCOL, peppermint essence.
Isn't the antifreeze sweeter than sugar? I seem to recal the Austrian
wine scandal involved wines being aduterated with anti-freeze to make
them seem sweeter.
--
Phil Cook, last hill: Sgurr na Banachdich
http://www.therewaslight.co.uk
Mike
Ha ha .... well the Propylene Glycol should stop the cake freezing !
Mike P
Roos Eisma
>Sugar, glucose syrup, PROPYLENE GLYCOL, peppermint essence.
>Isn't the antifreeze sweeter than sugar? I seem to recal the Austrian
>wine scandal involved wines being aduterated with anti-freeze to make
>them seem sweeter.
I have a jerrycan of that at work. The Austrians now embalm bodies with
the glycol (and a couple of other ingredients) and I've been evaluating
their approach. I haven't been tempted to taste it yet tough :)
Roos
Peter Clinch
> Is it really all a secret .... the label must show the ingrediants ?
That would involve coming within several feet of the stuff, thobut...
Phil Cook
Looking at some packets in Glenridding the other day it seems that
only Romney's has anti-freeze in it. My sugar boost snack of choice is
still a Tunnock's Caramel bar though, with seven different Tate and
Lyle sugar products in it!
nm...@cam.ac.uk
Mike Clark <mrc7...@cam.ac.uk> wrote:
>
>In the Alps they make cheese as a means of converting the perishable
>milk from the cows grazing in the summer alpine pastures into a product
>that has longevity and which can be stored without the need for powered
>refrigeration. Many alpine pastures are still inaccessible to motorised
>transport and so cheese making still goes on using traditional methods.
>The hard cheeses that result from this process are very easy to keep for
>reasonable periods of time without refrigeration. When we're walking in
>the Alps we make a point of purchasing the locally made cheeses from the
>local farms and stores. Different areas produce very different cheeses.
It's not just the Alps. Almost all of the traditional 'hard' cheeses
(including Cheddar etc.) are like that, and keep for years in a cellar,
cave or similar. Indeed, they improve in flavour for several years.
As I mentioned, Gouda and Manchego are other examples.
>The trouble I've found with supermarket bought cheeses is that many of
>them have been mass processed in such a way that they deteriorate much
>more quickly when not stored in the cool.
Yes. Their inferior texture and taste or partly due to the overly
mechanised forms of production, and partly due to the fact that they
are derived from the youngest cheeses.
Regards,
Nick Maclaren.