[pct-l] CHEESE

[Diane Soini of Santa Barbara Hikes]

I have found that being a cheese snob pays off for backpacking. What  
works well is a really good aged parmesan or other similar cheese, an  
aged gouda is also good. So is Swiss Grueyere. Basically any hard,  
dry cheese will last well. And if it's natural, cheese snob cheese,  
it won't be full of nasty chemicals or artificial oils. It'll just be  
cheese as the Italians and French intended it.