 sorry Hugh - Baby Bel (wax wrapped) or Edam wins my vote. I'm told they're oil based (don't undertand that myself - thought they were all milk by products?) But from experience I know they are durable, handle mispacking mistakes, and remain tasty and edible. Good source of easy protein as well.
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 Smoked cheeses in the plastic sausage shaped wrapper, with metal clips at ends. Keeps for ages.
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 If you remove the outer from a Mini BabyBel and eat it, you can then roll the outer round a bit of string and make a candle to light your tent. If you think this is nonsence, try it before you say so.
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If you remove the outer from a Mini BabyBel and eat it, you can then roll the outer round a bit of string and make a candle to light your tent. If you think this is nonsence, try it before you say so. Sorry Frum, that is nonsense. If you eat the outer, how can you make a candle out of it? 
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Bloody pedant. If you remove the outer from a Mini BabyBel and eat the cheese .......
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 Doesn't the cheese make a better candle?
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You keep your nose out of this, Hooterman.
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Anyway, after a week or so, most backpackers produce their own cheese........
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 After around 2-3 hours of steady rain, mini baby bels left in an outside pocket leak red dye. Still edible though.
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 If you are into cheese, and ever in Glasgow or Edinburgh, then Mellis Cheesmonger is well worth a visit. They also have a branch in St. Andrews. Headed north from there you have McDonald's in Blairgowrie (on your right on the A93 just before you leave town heading north towards Glenshee, look out for a Swiss flag). The original owner was Mrs. McDonald, a swiss lady who married a Scot. The business has been passed on twice (both times after retiral) but still keeps its name and a good selection of the Swiss cheeses it was originally opened to sell. Their Gruyere is wonderful and the folk that run it now are very good eggs. In Dundee we now have a decent cheese shop of our own, The Cheesery, with a nice selection and again most excellent folk running it so you can have a blether as well as test all sorts of nice cheesage. Pete.
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Time for a Baby Bel specialist thread methinks
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 Any of the smaller wrapped cheeses will keep fairly ok in one's backpack for up to a week and a bit I found. 
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 So long as they're well wrapped up most cheeses will keep quite well including soft cheeses like brie and camenbert. I'd guess Parmasen would keep for ever, but it's not the best for eating in larger quantities. I'd certainly recommend the goats cheeses that are widely available along the GR20, that and the characuterie kept me going there.
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In Manchester Arndale market there's a fantastic Italian deli that sells loads of hard cheeses, pecorinos and so on.
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What about Haloumi - the Cypriot stuff?. I have never eaten it uncooked but will try some. If you like it raw you could carry it and fry some up for breakfast or tea if away for a few days with a stove. Fried Haloumi is one of life's real pleasures.
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 Dairylea. Or Laughing cow if you're not as posh as what I am 
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That cheese that they roll down the hill round Devon/West Country way each year in late spring seems rather robust too! What is that one? I certainly would not go eating that Traditional Italian or else Spanish type cheese they had on the shouty chef show the other month! The one with all the maggots let loose in it so it goes rancid! A delicacy! My arse it is! More like a health risk waiting to happen! 
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| Edited: 31/07/08 22:52 |
