Warmer season, forget the summer sausage and cheese. Neither look good after a few hot days.

Yes, flat bread gets a mold started sooner than the drier E-M.

I bring flour tortillas on 10-day trips and have yet to see a speck of mold.  Matter of fact, I never refrigerate them at home either.  I have a pack that's been open at room temp for weeks and it's just fine.

Cheese and hard salami will keep well for 2 weeks even in the heat of summer in the Q, too.  Buy small sealed packages that you can burn thru in 2-3 days.  As long as they stay sealed, they stay fresh.  Once you crack that seal you have a limited shelf life.  Hot cheese may form into some intersting shapes, but it's still tasty.  For my money any sort of jack, colby, or swiss cheese tastes best when held for a long time without refrigeration.

  I'm a big fan of those individual cheese mini-wheels they sell at Sam's club type stores. They come a dozen or so in a net bag. The wax keeps the cheese fresh even in the heat, and a few of the wax covers mashed in your hand, make a nice little fire starter for the evening campfire.  Snowdog is right, air is your enemy, so if you can re-package and maybe vacuum seal that will extend the shelf life of just about anything.

try these

(You need to Login or Register to view media files and links)

my guess is that there isn't a more durable, chock full of flavor cracker this side of the mississip.

thebutcher

Sorry to the butcher-was thinking about the sapphire...

Been using a outback oven for 4-5 years now. Make yeasted bread, biscuits, cornbread, brownies, and various cakes-+ pizza. on trail with just me and the boy-who is now eight. The yeasted bread is a walk in the park. One can use from scratch receipes or spend the buck on prepackaged bread machine mixes. The boy gets a kick out of seeing his dad walk around with the belly made of bread dough. If I am traveling I will double bag it with the outter bag open-bread dough can make a mess. Fresh bread is nothing that you should be afraid of... it is really a walk in the park...pardon the BUN. If you have made bread b4 you all know what I mean. What you dont eat the day of it is the next days lunch.....3-4 days is the breaking point however, but it never lasts that long. I vaccuum bag the bread mix all together less the yeast, olive oil,and the H2O with the 2 extra zip locks-one to mix and knead in and one to store the cooked loaf in-be sure to cure the bread before storing-must be cool and dry. There is nothing like warm fresh bread and butter with the poached Laker and thyme carrots...dont forget the cocktail and the hammock! Or how about blueberry cornbread....or chocolate chocolate chip blueberry cake, maybe raspberry yellow cake.  A walk in the park....really.