Velveeta made for some really great cheesy potatoes on our Cirrus trip.  The potatoes re-hydrated well and will definitely be included in future menus.

dlk

Hey Bullfrog, would you really want to?  

As Mrs cedarboy is from WI bringing home Veve,Velve,Velvetta is grounds for divorce. Like margerine and BUTTER or calling "Boones Farm" wine. There are just certain things you learn you should never do. Life is just too short to , so WHY would anyone even think about bringing in that stuff?  Sometimes we have to put our foot down and say enough is enough, enjoy the trip, bring the real stuff with you.

cedarboy

We have always brought a wax block of extra aged cheddar, with no problems.  We do bring a small cooler, and it goes in there if there is room.  Sometimes no room.  Either way, it stays fine, tastes great on crackers, and melts no problem if sliced thin.  Only on hot trips near the end does it get a little greasy, at worst, and still tastes great.

Only way to fly IMO.  However, born in WI and real cheese is the only allowable food in our house, kind of brainwashed that way!  No "pasturized processed cheese spreads or slices"  make it into the grocery cart!!!  But no one can question the flavor difference.  That is of course if you like real cheddar flavor!  

Give me a 4 year old sharp cheddar on crackers with a little wine, heaven!

I think buz and fishinbuddy know how to live, a nice aged chedar doesnt get any better. Maybe add a  Honeycrisp apple from MN and you have got a nice snack.   

cedarboy