If i could only give one piece of advice in regard to camping cheese, it would be this: avoid cheddar. the worst is the cheap, generic cheddar, which turns to moist, crumbly shag carpeting after about 18 hours. when i was camping in washington this summer, i brought a pound of fancy wisconsin three-year cheddar because i thought it would be dry enough to withstand three or four days of hiking. wrong! the cheese experienced a major malfunction sometime during the morning of day 2, and i miserably choked and gagged on it for the next week. the best camping cheeses are the parmesans and dry goudas. why didn't i bring them? who knows? it maybe had something to do with the fact that i was wickedly hungover when i was shopping. there are some within the backpacking community who believe that the cheese argument has been moot since the creation of individually wrapped mozzerella sticks. i would like to point out that (a) i can't find any documentation proving that those sticks are actually cheese and not some partially hydrogenated facsimilie, and (b) they have this nasty, flaccid, rubbery quality that is un-food-like and frankly repulsive. as far as the best camping cheeses: argentine parmesan is cheap and not too crumbly like its sister the reggiano. old amsterdam is clearly packed with the sweet sweet sodium that i crave on the trail. any of the asiago family are reasonable; i'm 'bout em, even if they're not as tangy or tasty as the others. remember, avoid cheddar. avoid it!