Cheese has been around a lot longer than refigeration.

Don't worry about your cheese keeping - just don't get somthing with meat in it. Soft cheeses like "laughing cow brand" are good and won't ooze. Yellow cheeses like chedder, colby, etc. tend to sweat oil after being in a food pack in the sun all day. You can still cook sun softened cheese with good results. Hard wedges or parmesan are great to grate over past. Solf balls of parmesan will keep several days before sweating oil. The largest problem with cheese is if it dries out, then it's pretty useless. So bring a plastic bag for your cheese. Also the wax dipped cheeses will keep from seperating for a while longer prir to opening than the plastic wrapped cheeses will, and the wax can be used in an emergency to get fires blazeing. I've opened bricks of cheese after 12 days in the food pack and they were just fine, and a welcome source of energy.

Trust me, I'm from Wisconsin!

Max L.

the best way I've found to keep cheese still edible is to bring a cooler with some dry ice in it and just keep the cheese in there, so it doesn't get oily or soggy.

Thanks for the waxed cheese idea... That will work great

Hailing from WI I'm surprised I had not thought of that before!

Another tip to keep cheese fresh. Lightly soak paper towels in canola or olive oil. Wrap cheese in toweling, put whole thing in ziploc. Toweling holds moisture content and protects from direct sun exposure. Also, do NOT freeze cheese prior to trip, it will crumble, rather than slice. BTW, I'm from Minnesota!!