If you're a cheese lover who's frequently tempted to bring cheese along for the ride on trips, picnics & hikes, fear not. Certain types of cheese fare especially well outside of refrigeration.
"Hard cheese travels the best," recommends Daniel Utano, former Fromager at Bar Artisanal in New York. "With soft cheese you have to worry about the texture & how it's going to hold up. You also don't want to worry about something that will start to smell, which may not be pleasant in a car, a plane or in your bag."
Utano suggests five cheeses that are especially well-suited for travel:
Five-Year Aged Gouda. Photo by Jennifer Meier
"Aged Gouda is a great example of a perfect traveling cheese," says Fromager Dan Utano. "It's hard so it doesn't melt, it's aged so it can last through the travel and the flavor is so rich you can just eat a little at a time and it will last you."
Parmigiano Reggiano. Photo courtesy of Getty Images.
A cheese like Parmigiano Reggiano that is aged for several years, says Fromager Dan Utano, is "another one like gouda that you can just keep picking at for a whole trip."
Fiore Sardo. Photo by J. Meier
"Hard cheese is durable and doesn't spoil, they're really built to last," says Fromager Utano. This aged sheeps' milk cheese from Sardinia has an intense flavor that becomes more pronounced when the cheese is out of refrigeration, but doesn't become stinky.
Montgomery English Cheddar. Photo by J. Meier
Cheddar has a dense and creamy texture but doesn't ooze, although some cheddar will become soft and oily if left out of refrigeration too long. This isn't the case with Montgomery's Cheddar, made in England and aged at least a year. A sturdy natural rind wrapped in linen for extra protection adds to Montgomery's travelability.
Appenzeller. Photo by J.Meier
"If you try traveling with too soft of a cheese you might go to eat it and find a runny mess," warns Fromager Dan Utano. But if you're someone who prefers cheese with a little softness, Appenzeller will satisfy that craving and travel well to boot. This semi-hard Swiss cheese has a texture with a little give and the rich flavor of an aged cheese.