Cheese for backpacking

Cheese is awesome, packs a caloric punch, and is great to hold in your backpack for a few days (or longer) when hiking. Let’s explore some cheese options for backpacking!

As a Dutch guy from the Netherlands, I apparently get called Cheese-heads all over the world. Mainly by people that think Amsterdam or Holland is the name of the country. I have never been called a cheese-head to my face, but I would probably agree with them.

I eat cheese every single day, mostly on bread or Knäckebröd. We go through about a half a kilo of cheese a week in our house. Mostly young or mildly old Gouda. Pronounced: “Ghow-dah” (with that harsh Dutch ‘G’ that sounds like you’re clearing your throat), not “Goo-dah”! Example:

So going without during backpacking and hiking trips is not really an option.

Thankfully cheese was invented or (accidentally) discovered as a way of conservation, so even though nowadays we are afraid to keep it outside of the fridge for more than 2 minutes. You really don’t need to worry so much. Lots of cheeses are okay to be kept inside a backpack for a few days, with even exceptions that can last a long time.

Key points!

Cheeses that are aged longer, have a high fat and low moisture content, and are high in salt will last the longest. And cheese that is in one piece, and not sliced or cut up.

In most cases you are also not going to be carrying 20 different cheeses in your backpack and walking around with them for months. You buy a cheese or 2 when you pass a town or resupply, and eat them the following days on the trail. If you have trouble finishing cheese in a few days, it’s more of a skill issue.

Below are some examples that can last for a long time in your backpack, just always take a look, smell, and taste. And use some common sense.

Proper Cheeses

As a main rule, always go with blocks of cheese, not slices. Slices will get sweaty faster and not so nice faster when dealing with a bit warmer weather. Older Cheeses have matured more and are longer lasting outside of the fridge than many other younger or fresher cheeses.

Some examples that you can take include:

Pretty much all of them I have carried and enjoyed in many places in the world, often overlooking a nice lunch view.

Carve them up with your Opinel pocket knife, and pair with some sausages (read my earlier article: Meat for Backpacking), and some great tramily members or hiking buddies to enjoy to the fullest.

BabyBel cheeses

Shelf stable Cream Cheese

This is a great standby that is a fast and easy option available in most grocery stores, you can often get it in small tubs, but also in little portion sized triangles. Previously used in a couple of my trail meal recipes, the brand one, La vache qui rit or the laughing cow, or the store brand is fine.

Combine it with some bread, crackers, or tortilla. And you got yourself an easy no cook lunch.

“Cheese” products

A lot of “Cheese” products are not allowed to be called cheese in the European Union, but are sold under different names. Chester Cheese is one of them, and these are even sold in the stores outside of the refrigerator.

These products are made to melt, and are made to last outside of the fridge. As long as you don’t keep them in the full sun or in the heat of summer, these ‘cheeses” should last a bit in your backpack. And are great to throw in to a bowl of ramen to make a cheesy version. This also boosts the filling factor a bit. Throw in an egg, some cured meat, and some dehydrated veggies for a real feast.

Nowadays there are also a bunch of plant or vegan based cheeses available that can form an option. Things like Yeast extract powders make a great Parmesan substitute for any pasta recipe. And can be kept for a long time outside of the fridge.

The often nostalgic Parmesan cheese, or “Parmesan” cheese that comes in a shaker can also last a long time outside of the fridge. And can be enjoyed in a lot of backpacking soups, stews, or pastas. If possible, I tend to prefer the real stuff though.

Storing Cheese on Trail

Perhaps your go-to thought is to put your cheese of choice in a Ziploc bag, and for many options on this list, you would be totally fine. However, to preserve bigger blocks of cheese for even longer, you are better off wrapping them in something like grease-proof paper or a beeswax wrap. If you only have a Ziploc, at least put a piece of paper towel inside the bag with the cheese.

This prevents the cheese from sweating too much and, in the worst-case scenario, growing mold—and not the good kind. If your cheese does start to sweat in warmer temperatures, don’t worry: it’s just the fat leaking out due to the heat. You can safely wipe it away and eat the cheese.

If the worst does happen and you spot some mold on your hard cheese, simply slice it off with your knife and discard that part. The rest of the block is still perfectly fine to eat. The only exception here is the more processed “cheese” products. They are more artificial than real cheese, so if those start to turn or mold, it’s better to discard the whole thing.

What is your favorite cheese to take with you on backpacking trips? Share it down in the comments!

Happy Hiking and Hike for Purpose