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

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

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.

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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.