Drying cheese doesn’t just mean you can have a yummy addition to your camp meal, it also saves money. Instead of leaving that half eaten block in the back of the refrigerator to collect mold, dry it. While you don’t want to eat dry cheese like you would fresh cheese, it is great added to any number of recipes. From the campfire to the home kitchen it is a simple and easy way to kick up the flavor a bit.
Prep time: 15 minutes
Drying time: a day or two
Total time: about a day
grater or food processor, cookie sheet
- any hard to semi-hard cheese
*Soft cheeses have too high of a fat content to dry well for long term dry storage. If some is in danger of going bad you can always freeze it to add to soup recipes. If you are going to use it right away you can get away with some softer but still lower moisture cheeses.
Shred the cheese using your grater or a grating attachment on your food processor. Spread the shredded cheese on your cookie sheet in a thin layer, not overlapping. Put it in the refrigerator to dry checking on it periodically. Be sure you don’t have any smelly foods in the refrigerator, such as a cut onion, or the cheese will pick up that flavor. Store in an airtight container. Use in recipes like our chicken fajitas or breakfast burritos.