Cheese Sticks & Where to Buy Them?
- maverick
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Re: Cheese Sticks & Where to Buy Them?
Here you go AMike: http://www.backpacker.com/test-kitchen- ... ills/16792" onclick="window.open(this.href);return false;
Professional Sierra Landscape Photographer
I don't give out specific route information, my belief is that it takes away from the whole adventure spirit of a trip, if you need every inch planned out, you'll have to get that from someone else.
Have a safer backcountry experience by using the HST ReConn Form 2.0, named after Larry Conn, a HST member: http://reconn.org
I don't give out specific route information, my belief is that it takes away from the whole adventure spirit of a trip, if you need every inch planned out, you'll have to get that from someone else.
Have a safer backcountry experience by using the HST ReConn Form 2.0, named after Larry Conn, a HST member: http://reconn.org
- Eiprahs
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Re: Cheese Sticks & Where to Buy Them?
We do enjoy our cheese!
We carry mozarella cheese sticks, but use them the first couple days. What we've noticed is that they lose their fresh cheesy taste and acquire a sour whey taste, especially if they get even a little warm. They also seem to "sweat"--have moisture on the outside of the cheese stick. So for longer trips we carry low moisture hard block cheese, particularly parmigiano regiano (from Parma, Italy). But also Smoked Tillamook Cheddar, Emmenthaler (Switzerland), and Gruyere (Switzerland).
Costco is a good place to buy imported cheeses. Have fun experimenting.
We carry mozarella cheese sticks, but use them the first couple days. What we've noticed is that they lose their fresh cheesy taste and acquire a sour whey taste, especially if they get even a little warm. They also seem to "sweat"--have moisture on the outside of the cheese stick. So for longer trips we carry low moisture hard block cheese, particularly parmigiano regiano (from Parma, Italy). But also Smoked Tillamook Cheddar, Emmenthaler (Switzerland), and Gruyere (Switzerland).
Costco is a good place to buy imported cheeses. Have fun experimenting.
Dave
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