[pct-l] CHEESE

[Scott Williams]

I love a bit of Asiago or old Gouda or a really old, dry Jack as it's like
getting gourmet food on trail with all the dry stuff.  Grate a bit of any
of them on those sautéed porcini and it's truly heaven in the woods.

Shroomer

On Thu, Mar 8, 2012 at 6:10 PM, Diane Soini of Santa Barbara Hikes <
diane at santabarbarahikes.com> wrote:

> 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.
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