Flying with cheese
I've bought myself some fine cheese to take on holiday. Problem is, including transit time, the cheese will be out of a fridge for 20 hours. Any suggestions on the best way to carry it? I'm taking it in my hand luggage. I suppose dry ice will just freeze it? It's all relatively hard cheese: cheddar, oka and a hardish blue cheese. Or should I just carry it, and hope for the best?
Any suggestions would be much appreciated!
Dunno about your bleu (or how fragrant it is) but I think hard cheddar will do just fine for the duration of any concievable flight without refrigeration.
Don't worry about it -- hard cheeses don't need to be refrigerated, and soft cheeses can be out of the fridge for quite a while before they start to deteriorate. A fragrant cheese will become more fragrant, though, so you might want to consider the people around you.
I took a block of Cabot's Seriously Sharp Cheddar to London last month, unrefrigerated. Kept it in my hotel room to snack on with crackers and fruit. Brought the remains home a week later, still unrefrigerated, still delicious. No problem. I remember fifty years ago the local general store had a huge block of rat cheese behind the meat counter that was left out unrefrigerated for weeks. I suppose it's all that salt that keeps it from spoiling.