nctry_Ben wrote on Jul 10^th, 2014 at 7:28pm:

I get that. It's kind of a weight/volume/convenience/preference/purpose type thing. I honestly had no clue there even was such a thing as FD cheese before this thread and I'm the guy taking instant coffee and a thermos these days, so thanks. As far as I'm concerned, it's all good.

Freeze dried ice cubes tinkling in a cold glass as a well deserved reward would seriously make me smile on a hot afternoon a few more portages deep.

Will someone please let me know when there's an app for that?

Snow_Dog wrote on Jul 9^th, 2014 at 6:08pm:






Like I said... I found some and had to try it.

Yeah, just seemed odd to me to use freeze-dried cheese when a regular brick of unrefrigerated mozzarella will keep for weeks unopened and once opened, for several days.  If it stays open a week, you might need to cut off a bit from the outside but the inside is still perfectly fine.

I know, grating warm mozz is not the easiest thing to do but then again, it's not an insurmountable task, either.

What we've taken to doing is having 100 gram portions of various hard cheeses individually shrink wrapped at the cheese shop.  100 grams is about the amount the two of us would use in a day.  We've found doing it up like this keeps the cheese fresh (if not a bit oily) for the three weeks we're out there.

Oldfingers57 wrote on Jul 7^th, 2014 at 8:17pm:

I'm not recommending this but a few years ago I had a half dozen individual (what?) single serving rods of both sharp cheddar and string cheese left over from an august solo. I found them at the bottom of my food pack in december after my wife got tired of seeing it in the hallway outside my office.

The cheddar was oily and the string was milky but that happens once they get warm. I stuck 'em in the back of the fridge for testing purposes at a later date. About a week later I noticed they weren't in the fridge anymore… Turns out my kid ate 'em all with no ill effects.

---
On july group trips, one guy used to always brought a Boboli pizza crust and sauce, shredded mozzarella, pepperoni, green pepper, onion, mushroom…. He'd make it in the big kitchen frying pan with lid he'd always bring. He'd unscrew the handle and cover the pizza with the upside down lid lined with foil and coals on top. The guy made great "camp omelets" as well.

One trip he decided one pack of shredded mozzarella was too generous for one pizza so he nibbled a bit along the way. A few days later, that particular pizza night began with a group decision after which we picked out the greenest shreds and used the rest because pizza isn't pizza w/o cheese.

Oldfingers57 wrote on Jul 7^th, 2014 at 8:17pm:


Those Baby Bell cheeses wrapped in wax keep for along time and you could use a mini-grater to make "pizza" cheese.
A added bonus is the wax envelope they come in, makes a great firestarter.

We usually just use string cheese that we cut up and pull aprat for pizza. they last quite a long time with little to no refrigeration

[quote author=Snow_Dog link=

Why freeze-dried cheese?  Wouldn't real cheese be much better?
[/quote]


About the same... I had to try it... I'm always looking for stuff for longer trips so I tried them out. Worked fine.

nctry_Ben wrote on Jul 4^th, 2014 at 6:53pm:


Why freeze-dried cheese?  Wouldn't real cheese be much better?

Puckster wrote on Jun 20^th, 2014 at 9:09pm:






Hey Puckster, I've done the tortilla thing with Suncatcher. It works well, but I thought the pizza dough worked pretty well too... Just one more pan to clean, but worth it I thought. I found my GSI 8" fry pan worked good, but not befor buying a couple SS MSR plates from Piragis. They all work well... I dehydrate plain spaghetti sauce for the sauce and I got some freeze dried cheese from Honeyville that worked good even though a little expensive. Peperoni... mushrooms ... black olives and I did put some dehydrated Venison hamburger in the sauce. Oh geez, now my mouth is watering...