Cheese for Backpacking

We have a deli drawer in our refrigerator that is overflowing with cheese because we hate cheese in this house! With only a few exceptions, just about every meal includes cheese of some kind. Years ago, my children decided that if I had a food-based name, it would be Parmesan because I put Parmesan on just about everything. One of my go-to snacks is string cheese or a wedge of Cheddar.

On a weekend or week-long backpacking trip, I’m not sure I would survive without cheese. And, cheese is a great source of calcium and protein, two important things for rebuilding our bodies after a long day on the trail. In addition, for me, that little wedge of Laughing Cow or that slice of Cheddar on a cracker is a morale booster and puts me in my happy place. So, what to pack?

Hard Cheese

Hard cheese is best for extended trips, hot weather, snacking, and meal topping. Low moisture in aged hard cheeses concentrates flavor and extends shelf life. Hunks should remain edible for more than two weeks in temps in the low ‘80s. All hard cheeses sweat oil and whey, so opt for bricks rather than sliced or shredded and the moisture will be easier to manage and the shelf-life will be longer. Wrap in waxed paper then loose plastic wrap–not a resealable bag. Store in a food-specific stuffsack to prevent an oily mess. Our favorites are Cheddar, Mozzarella, and Parmesan (of course).

Cheddar is good fuel for cold or hard hikes due to its high fat content (9.5g/ounce). I love pairing it with apples or slicing it and eating on crackers.

Mozzarella is another good choice, but it needs to be the low-moisture, semi-dry variety and not the water-packed kind. Smoked hunks and string singles (my favorite) can last two weeks without refrigeration.

Parmesan is considered a recovery superfood because it is protein-dense and salty (450mgs/ounce), and digests quickly and easily. Pack solid pieces (trim off the rind) and shave onto meals after cooking or include the powdered variety in your homemade meals.

Soft Cheese

Soft cheese is best for short trips and cool weather. Their high moisture content makes them mold quickly. Soft cheeses should remain edible for a week at temps below 72°F; at higher temps, they can spoil in as little as two days. Purchase vacuum-sealed packs. After opening, seal in an airtight container and store in a cool part of your bag.

Brie is a creamy, sharp-flavored cheese that is high in salt. The rind is edible so there’s nothing to pack out. If you’ll be hiking through an area where there are good trail berries in season, it goes well with berries. If not, you could pack single-serve packets of jam to go with it.

Cream cheese is a low-fat spread that adds body to sweet or savory foods. If you thin it with a little water, you can substitute it for sour cream or milk in a recipe. Single-serve packets are pretty easy to find and last longer than a week without refrigeration.

Goat cheese is easier to digest than cow cheese. Because of that it makes a great lunch or snack because it is not likely to upset your stomach. However, it is more delicate than many other cheeses so plan to eat it in your first few days on the trail.

Shelf-Stable Cheeses

These long-lasting cheeses can boost flavor and calories in your recipes.

Powdered cheese is dehydrated and lightweight. It can be added to recipes that call for cheese like mac and cheese or alfredo sauce. Mix blue cheese into polenta, Cheddar into pancake mix or sprinkle dried Parmesan on anything.

Processed cheese has a mild taste but it has a high salt content, which, on the trail, isn’t necessarily a bad thing because you are sweating so much. Velveeta, Easy Cheese, American slices, and gourmet brands can last weeks so they are perfect for those 50-milers or longer trips like the Pacific Crest Trail, Appalachian Trail, or the Continental Divide Trail (the Triple Crown of Hiking). Blending during production helps “processed cheese food” stay creamy when melted (instead of separating like natural cheese). Stir 1/4 cup into two cups of cooked noodles for a rich meal, or add to soup mixes to increase calories.

So, when you’re planning your meals and snacks for your next backpacking trip, don’t be afraid to cheese it up!

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Oatmeal Breakfast for Backpacking

Oatmeal is an excellent breakfast when backpacking. It’s loaded with nutrition and is a warm, flavorful meal to get you going on a cool morning. The store-bought instant oatmeal packets are great for a breakfast on the trail; however, your flavors are limited and they contain high sodium, artificial flavors, sweeteners, and preservatives.

If you make your own at home, you can radically improve the nutritional value and the flavor possibilities are only limited by your imagination and your taste buds.

Kick Your Oatmeal Up a Nutritional Notch

Whole grain rolled oats (instant or quick) are well-known for their heart-healthy benefits. They are a good source of carbs and fiber, and are loaded with important vitamins, minerals, and antioxidant plant compounds. They are among the most nutrient-dense foods you can eat, which is exactly what we want on the trail. Oats are also naturally gluten-free, but if you are particularly sensitive, choose oat products that are certified as gluten-free.

Chia seeds are a superfood, delivering a massive amount of nutrients with very few calories. A one-ounce serving contains 11 grams of fiber, 4 grams of protein, 9 grams of fat (5 of which are omega-3s), as well as calcium, manganese, magnesium, and phosphorus, and a decent amount of zinc, vitamin B3 (niacin), potassium, vitamin B1 (thiamine), and vitamin B2. Yet, while they deliver a solid punch of nutrients, they bring very little in the way of flavor and virtually disappear into the mix. They are the ninjas of superfoods. You don’t know they are there!

Oat bran boosts the oatmeal mix with more heart-healthy fiber and will add a nutrient-rich creaminess to the oatmeal.

Sweetener can be customized to your personal preference. Use your favorite dry sweetener, including brown sugar, natural cane sugar, coconut sugar, dried honey, etc. Sweeten to your liking.

Non-fat powdered milk adds protein & calcium along with creaminess to the texture and taste of the oatmeal, and dissolves better than whole powdered milk. If you need to be dairy-free, you can omit the powdered milk or use powdered coconut milk or powdered soy milk.

Ingredients for a Single Serving Packet
1/3 cup rolled oats (instant or quick)
1 teaspoon chia seeds or ground flaxseed (optional)
2 teaspoons oat bran (or wheat germ/bran)
2 teaspoons powdered milk
1 to 3 teaspoons of your preferred sweetener
1/8 teaspoon cinnamon
1/16 teaspoon salt (use less or omit all together)

Directions
Combine ingredients in individual ziploc freezer bags (not storage).

To Prepare 1 Serving of Hot Oatmeal
Add 1 oatmeal packet to mug or bowl. Pour in 2/3 cups boiling water and stir (amount of water may vary depending on dryness of ingredients). Let instant oats stand for 3-4 minutes to soften and thicken; stir, and they are ready to eat. Quick oats may need to soften an additional minute or two. I like to use an insulated bowl with a cover so my oats stay warm while they sit.

Adding Variety
For variety, I also add 2 tablespoons of dried fruit and 1 tablespoon chopped nuts. Average weight, including the bag, and additions of freeze-dried fruit and nuts, is 88 grams. Weight will vary slightly depending on how you customize.

Below are ideas to add variety. Feel free to mix and match and create your own flavors. Add the following recommended amounts to the above basic recipe.

Apple Cinnamon Maple: 2 tablespoons dried or 1/4 cup freeze-dried chopped apples, additional 1/4 teaspoon cinnamon, use maple sugar for sweetener.

Apricot Ginger: 2 tablespoons chopped dried apricots, 1 teaspoon minced crystallized ginger.

Blueberry: 2 tablespoons dried or 1/4 cup freeze-dried blueberries.

Cherry Almond: 2 tablespoons dried or 1/4 tablespoons freeze-dried cherries, 1 tablespoon sliced or slivered almonds.

Cocoa Banana: 1/4 cup chopped freeze-dried bananas (dried banana chips not recommended), 2 teaspoons cocoa powder.

Cranberry Apple Walnut: 2 tablespoons dried cranberries, 2 tablespoons dried or 1/4 cup freeze-dried chopped apples, 1 tablespoon chopped walnuts.

Cranberry Orange Pecan: 2 tablespoons dried cranberries, 1 teaspoon dried orange peel bits, 1 tablespoon chopped pecans.

Mango Macadamia: 2 tablespoons chopped dried mangos, 1 tablespoon chopped macadamia nuts.

Peach Pecan: 2 tablespoons chopped dried peaches, 1 tablespoon chopped pecans.

Peanut Butter Banana: 1/4 cup chopped freeze-dried bananas (dried banana chips not recommended), 1 tablespoon PB2 peanut butter powder.

Pineapple Coconut Macadamia: 2 tablespoons dried or 1/4 cup freeze-dried chopped dried pineapple, 1 tablespoon freeze-dried coconut, 1 tablespoon macadamia nuts.

Raspberry Almond Vanilla: 2 tablespoons dried or 1/4 cup freeze-dried raspberries, 1 tablespoon almonds1/4 teaspoon ground vanilla powder.

Shelf Life

These bags may be made, tightly sealed, and stored for several months, depending on the shelf life of the ingredients used. These may also be stored in the freezer to extend their life further.

These are also great for taking to school or work for a quick, hot breakfast or mid-morning snack. Make your own at home and make it exactly to your liking. Be creative and invent your own favorite flavors.

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