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Thread: Canned cheese

  1. #1
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    Default Canned cheese

    Hi everyone. I'm looking for a supplier of canned cheese in New Zealand. I'm wanting to take some on my little wooden yacht to store and go on crackers while out cruising the coastline. I have looked on the Internet and I can only find canned butter. Anyone know of a supplier? Cheers

  2. #2
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    Default Re: Canned cheese

    I have used cheese from the supermarket that was vacuum sealed and did not require refrigeration. I don't remember the brand.
    Here in the US there are "Preppers" who store food in case of disaster. Suppliers of canned and freeze dried food provide their needs. I have purchased canned meat from them. Maybe check camping suppliers?

  3. #3
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    Default Re: Canned cheese

    I've heard that Velveeta "cheese" will last indefinitely without refrigeration. You might consider getting yourself one of those home-use "shrink wrappers" and see how that works for preserving small amounts. Also, you might consider "Cheese Wiz" in the aerosol can or one of those cheese spreads that comes in a jar. Mind you, these are "processed cheese-like spreads" and not fine bries!


  4. #4
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    Default Re: Canned cheese

    Google canned cheese. It's all over the place.

  5. #5
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    Default Re: Canned cheese

    Go to any turkish/middle east supermarket. They should have canned feta in brine. Wholesale places might even sell you the 25kg plastic containers.
    Hard cheeses don't need refrigeration (that's why the romans invented them to feed the army), buy the waxed ones or wrap them in a vinegar soaked cheesecloth. Buy the whole wheel, it lasts longer.

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    Default Re: Canned cheese

    Someday, I'm going to settle down and be a grumpy old man.

  7. #7
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    Default Re: Canned cheese

    Aaah ...... brings back memories:

    https://www.arrse.co.uk/arrse_wiki/i...ese_Possessed&

    Personally, I used to find it palatable eaten in alternate mouthfuls with the compo tinned fruit salad .......



    Nick

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    Default Re: Canned cheese

    Quote Originally Posted by New Zealand View Post
    Hi everyone. I'm looking for a supplier of canned cheese in New Zealand. I'm wanting to take some on my little wooden yacht to store and go on crackers while out cruising the coastline. I have looked on the Internet and I can only find canned butter. Anyone know of a supplier? Cheers
    New Zealand. Winter. You don't need canned cheese.

  9. #9
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    Default Re: Canned cheese

    Quote Originally Posted by Bob Cleek View Post

    That is some repugnant sh*t, right there.

    Squidged out of a machine, from a factory, downtown.

    Nice.

  10. #10
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    We like this. And it's not just because half my family went to this university. Not sure if they ship internationally, but worth checking.

    http://cougarcheese.wsu.edu/



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  11. #11
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    Default Re: Canned cheese

    I vaguely recall Grandma storing cheese in jars filled with vegetable oil.

    regards,
    Joe
    These days, everything I do is just "puttering around"

  12. #12
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    Default Re: Canned cheese

    >Bob Cleek:

    Dear Sir. I stand in awe of your perspicacity in almost everything Nautical, mechanical, practical and philosophical, but.... When you deign to combine the words "Velveeta" and "Cheese" in the same sentence... Worse, as (shudder) equal nominators in that sentence, well, I feel that I must afford myself of this opportunity to express my complete disappointment, my outrage, my NAUSEA at your cavalier comparisons between something that, while yellow and vaguely "cheese-y" in nature but which has no actual relation in point-of-fact to any dairy product whatsoever, and the term "cheese", which is a specific adjective relating to the curdled and aged product of any (or many!) bovine mammary glands, well.... what can I say?

    I am desolate in the face of such a betrayal.

  13. #13
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    Default Re: Canned cheese

    There are two kinds of boaters: those who have run aground, and those who lie about it.

  14. #14
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    Default Re: Canned cheese

    Just to go a step back in time, does anyone know where to find small *waxed* cheeses to keep aboard, unrefrigerated? Ideally something a little tastier than "baby bell" cheese balls?

    Alex

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    Default Re: Canned cheese

    Quote Originally Posted by 62special View Post
    We like this. And it's not just because half my family went to this university. Not sure if they ship internationally, but worth checking.

    http://cougarcheese.wsu.edu/



    Sent from my iPhone using Tapatalk
    This. Some of the best cheese around, can or not. It's in limited supply so not always available in the local grocery store. When it is, I grab it. Also note, this is NOT a spreadable cheese. It is a real, semi hard white cheddar wheel wrapped in a cheese cloth inside the can.

    Last edited by ron ll; 07-01-2017 at 09:40 AM.

  16. #16
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    Default Re: Canned cheese

    Quote Originally Posted by Pitsligo View Post
    Just to go a step back in time, does anyone know where to find small *waxed* cheeses to keep aboard, unrefrigerated? Ideally something a little tastier than "baby bell" cheese balls?

    Alex

    Snodonia Cheese Co. 'Black Bomber' is stunning, like you never tasted cheddar before. It's like, the Everest of cheese. It's the cheese mountain, upon whose peaks only a select few will experience such cheesy heaven.

  17. #17
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    Default Re: Canned cheese

    You can wax any hard cheese yourself in any size you like. Cheese wax is available at stores and online. Just google it. And don't forget that cheddar is not the only cheese.

  18. #18
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    Default Re: Canned cheese

    And here I thought cheeses needed special conditions for waxing...

    Thanks Rumars. I now see small amounts of sharp cheddar in my future tuckerbox.

    Alex

  19. #19
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    Default Re: Canned cheese

    No special conditions needed. You can coat either by using a brush or by dipping the cheese in molten wax. Repeat until you have a thick shiny coat. Washing the cheese with vinegar before waxing kills the mold spores, important if you coat with a brush or melt the wax in a waterbad. Save the wax when you eat the cheese, it can be reused. Don't store cheese, waxed or not, in a plastic bag. Just wrap it in a cloth or hang it in an net and preferably out of the sun. Turn around every month. For shorter trips just wrap the cheese in vinegar soaked cheesecloth.

  20. #20
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    Default Re: Canned cheese

    It was the anti-mold vinegar dip that I was missing, to make my own waxed cheese a reality. And the detail of letting it dry at room temperature for a day or two ahead of waxing, to let it develop a rind.

    Current plan is to wait until Tillamook white cheddar goes on sale --not high-end cheese, I know, but good cheese for the price-- and make an experiment of a couple 2# bricks.

    I expect the canned stuff probably does last longer under any conditions, but for a season of cruising, using up the leftovers in the off season, home-waxed should do me perfectly.

    On a tangent, I remember having some really amazing tinned bacon while I was working wilderness education courses in Wyoming. I wouldn't mind having a tin or two of that tucked into a corner of the tuckerbox. I know bacon supposedly stores well in the open air, dry, but dry can be elusive on a small boat.

    Alex

  21. #21
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    Default Re: Canned cheese

    Thanks for all the info everyone. I like the look of the tinned ones, but the university brand doesn't ship internationally and the amazon site wants 10 buks plus postage per tin for the Bega variety. Loving the waxing and preserving suggestions. I'm defnately going to try something out there. Cheers!

  22. #22
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    Default Re: Canned cheese

    Alex we have had great luck keeping Tillamook outside the fridge for many months. We just leave it in it's plastic wrapper. Our goal is to add sharpness. Typically, we use medium and keep it in the pantry for a couple of months. Longer the better. Storing sharp and extra sharp will also work and get sharper with age but the change is less marked. Stored cheese develops the same calcium lactate crystals as factory stored cheeses. The block will slightly flatten over time if not turned, but that is the only change I've observed. Home ageing cheddar has been a suggestion we adopted from a Tillamook employee and we have done this for at least 20 years. A BC kayaking guide we befriended was fond of saying "refridgeration is over-rated".

  23. #23
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    Default Re: Canned cheese

    Quote Originally Posted by lupussonic View Post
    That is some repugnant sh*t, right there.

    Squidged out of a machine, from a factory, downtown.

    Nice.
    You betcha! It even comes in an aerosol can, or used to.

  24. #24
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    Default Re: Canned cheese

    Quote Originally Posted by Vince Brennan View Post
    >Bob Cleek:

    Dear Sir. I stand in awe of your perspicacity in almost everything Nautical, mechanical, practical and philosophical, but.... When you deign to combine the words "Velveeta" and "Cheese" in the same sentence... Worse, as (shudder) equal nominators in that sentence, well, I feel that I must afford myself of this opportunity to express my complete disappointment, my outrage, my NAUSEA at your cavalier comparisons between something that, while yellow and vaguely "cheese-y" in nature but which has no actual relation in point-of-fact to any dairy product whatsoever, and the term "cheese", which is a specific adjective relating to the curdled and aged product of any (or many!) bovine mammary glands, well.... what can I say?

    I am desolate in the face of such a betrayal.
    ROTFLMAO! I live on a small farm outside of Petaluma, in Sonoma County, CA, the "California Wine Country" and the "foodie" capital of the US, or so it seems. It's primarily dairy, egg, poultry, and wine country, with just about everything else "artisan," "organic," "non-GMO," "cage free," "free range," "grass-fed,""locavore," and just about every other frou-frou certification label they can put on food so as to charge more for it. (The closer you are to the source, the less expensive this food gets. We can get really good, and really expensive wines direct from the wineries and cheeses direct from the cheese factories and so on at affordable prices.)

    Petaluma is at the head of navigation the Petaluma River which runs down to SF Bay. There are over 125 places to eat in a town of about 60,000. Sonoma County has twenty-four Michelin Guide restaurants with five of these in Petaluma. They don't sell much Velveeta in the supermarkets here.

    Save for pre-shredded cold-case packaged cheese I sometimes use for Mexican cooking and homemade pizza, I can't imagine I've eaten anything other than local artisanal cheese in our house for as long as I can remember. Yes, there is a difference. However, the guy asked for canned cheese, which, in my experience, is already so many notches down on the quality scale, that Velveeta would qualify.

    Long distance cruising isn't for the faint of heart. It's not intended to be a fine dining experience. On a cold, wet, snotty night, even a can of Spaghetti O's is going to hit the spot! If you tie up at the town guest dock in Petaluma, though, you can probably make up for the limitations of cruising food by visiting the restaurants ashore!



    Last edited by Bob Cleek; 07-20-2017 at 03:29 PM.

  25. #25
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    Default



    Ken


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  26. #26
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    Default Re: Canned cheese

    Alex we have had great luck keeping Tillamook outside the fridge for many months.
    Tilamook is my standard. I'll try aging some, as you suggest.

    As for waxing the cheese at home, I chopped up a block of Tilamook into daily-ration-sized chunks and waxed them. I just got home from sailing up to Port Townsend for the Pocket Yacht Palooza: 13 days, no refrigeration. Hardly an extensive test of anything, least of all food preservation, but at that scale I can report complete success with the chunks of waxed cheese. No mold, no off flavor or texture. Very convenient. I'm a convert.

    Alex

  27. #27
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    Default Re: Canned cheese

    In case anyone's interested:

    I had several small, daily-ration sized blocks of my home-waxed Tilamook cheddar left over last autumn, so as an experiment I shoved them into the back of the refrigerator and ignored them all winter. With Bucephalus back in the water for the season, I just tonight pulled them out and had a look.

    Three of a later batch hadn't done well. I hadn't coated the wax thick enough, and they had dessicated within the wax. A little mold, but mostly dried to the consistancy of bakelite. Out they go to enrich the compost pile.

    The five of the first batch, which I waxed much more heavily, seem to have done just fine in terms of dessication. I opened one up to see how the cheese had stood up --and was *very* pleased with the result. Good texture and excellent flavor. Aged approximately seven months (in the fridge), and it hasn't suffered a bit.

    So if anyone's thinking of attempting it, success is definitely possible, just make sure to get the wax good and thick.

    Alex

    P.S. If anyone notices, after a couple weeks, that I haven't posted anything, ping me to make sure I'm not dead from food poisoning, huh?

  28. #28
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    Default Re: Canned cheese

    There is a cheese shop in Kaiwaka that has a huge variety of cheeses, most of which are not stored refrigerated,. You can drop in there and chat to the very helpful ladies behind the counter, they'll offer a taste, can tell you which will keep, will offer advice on how to help your choice last without chilling it and cut the pieces to your needs.
    Remember that cheese was originally a means of preserving milk in an edible form. Good cheese will keep well if kept somewhat cool, wrapped in cheesecloth ( natch!) and wiped down with white vinegar. NOT wrapped in plastic, thats fatal.

    John Welsford
    An expert is but a beginner with experience.

  29. #29
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    Default Re: Canned cheese

    NOT wrapped in plastic, thats fatal.

    Actually some home cheese makers age (and store) cheeses vacuum packed with good success - that would ususally be at a controlled temperature though.
    Last edited by jeffcapeshop; 05-19-2018 at 04:25 AM.

  30. #30
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    Default Re: Canned cheese

    Quote Originally Posted by Pitsligo View Post
    {SNIP}

    On a tangent, I remember having some really amazing tinned bacon while I was working wilderness education courses in Wyoming. I wouldn't mind having a tin or two of that tucked into a corner of the tuckerbox. I know bacon supposedly stores well in the open air, dry, but dry can be elusive on a small boat.

    Alex
    I found this accidentally some time ago:

    Excerpt
    Breakfast again, and time for the great bacon test. This time, success óit unfolded perfectly with no bacon sticking to itself. I then took the top layer of paper off the bacon. It peeled off nicely. As I began carefully lifting the bacon off the bottom layer of paper, I noticed that it wanted to tear where it had been folded, but most of the bacon stayed together quite nicely. Three minutes later,we had beautiful, crisp, tasty slices of bacon ready to eat. We now have canned bacon lining our shelves. It is the epitome of a convenience foodóready whenever we need a quick meal. No longer do I have to try to finagle freezer space every time bacon goes on sale or thaw it in time for an evening meal. I have it ready at my fingertips. Forget about that expensive canned baconóroll your own!
    Canned bacon: Roll your own (ARTICLE LINK)

    #include [std-disclaimer]

    Hope the voyage is a long one.
    May there be many a summer morning when,
    with what pleasure, what joy,
    you come into harbors seen for the first time...

    Ithaka, by Cavafy
    (Keeley - Sherrard translation)

  31. #31
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    Default Re: Canned cheese

    This makes me recall a young couple from Maine who were berthed next to us in Florida. They were cruising to the Bahamas on their 30' Casey cutter and had no refrigeration. They took a cheese about the diameter of a pizza and 6" high along and stored it open and on the sole between the V berths. Pieces were cut as they cruised. We saw them in the Bahamas several months into the trip and they were still eating that cheese. The boat had a strong smell of cheese down below too. Like posted already, refrigeration is over hyped.
    Last edited by BillP; 05-20-2018 at 10:23 AM.

  32. #32
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    Default Re: Canned cheese

    I've been vegetarian for a few years now, but had I known about this earlier... wow. I would have eaten a lot of bacon aboard.

    We saw them in the Bahamas several months into the trip and they were still eating that cheese. The boat had a strong smell of cheese down below too.
    If you haven't already read it, pick up a copy of J.K.Jerome's "Three Men In A Boat." There is a truly hilarious chapter on the misadventures of a pair of very ripe cheeses.

    Alex

  33. #33
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    Default Re: Canned cheese

    We had no problem with cheese over 5 months in the Pacific . One interesting aspect was that it all became stronger. We like Edam for example, but that turned into a tasty type cheddar.

  34. #34
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    Default Re: Canned cheese

    Quote Originally Posted by Pitsligo View Post
    I've been vegetarian for a few years now, but had I known about this earlier... wow. I would have eaten a lot of bacon aboard.



    If you haven't already read it, pick up a copy of J.K.Jerome's "Three Men In A Boat." There is a truly hilarious chapter on the misadventures of a pair of very ripe cheeses.

    Alex

    I had the same thought.

    Three Men in a Boat, by Jerome K. Jerome (FREE PROJECT GUTENBERG LINK)

    Excerpt
    Cheese, like oil, makes too much of itself. It wants the whole boat to itself. It goes through the hamper, and gives a cheesy flavour to everything else there. You can't tell whether you are eating apple-pie or German sausage, or strawberries and cream. It all seems cheese. There is too much odour about cheese.

    I remember a friend of mine, buying a couple of cheeses at Liverpool. Splendid cheeses they were, ripe and mellow, and with a two hundred horse-power scent about them that might have been warranted to carry three miles, and knock a man over at two hundred yards.
    #include [std-disclaimer]

    Hope the voyage is a long one.
    May there be many a summer morning when,
    with what pleasure, what joy,
    you come into harbors seen for the first time...

    Ithaka, by Cavafy
    (Keeley - Sherrard translation)

  35. #35
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    Default Re: Canned cheese

    I had the same thought.
    Great minds think alike! I love that book. One of my all time favorites. Good idea, linking to Gutenberg.

    The 3MIAB chapter on oil (kerosene) stoves is also worth reading for anyone who wants to use one on a boat. Oil can be pernicious stuff!

    I admit, I was pretty worried my home-waxed cheese would become a real life reprise of that story, not to mention a cautionary tale for others who might try the same thing. I worried unneccessarily: I was out for a sail at midday a couple days ago and enjoyed a chunk of that cheese for lunch. Ten months, and they're doing fine.

    Alex

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