In researching which cheeses are the best for varying trips, I came across one of the most brilliant hacks courtesy of Backpacker Magazine. One part Edam cheese wax coating, one part improvised wick (napkin, toilet paper, etc.), and you have yourself a candle/firestarter and a bellyful of yummy Dutch cheese.
Outside of getting creative with fire, here are some thoughts around those cheeses and tricks that garnered the most accolades during my brief research.
Wrapping cheese tightly in plastic is the big no-no; The wizard of cooking, Harold McGee, touts three very logical reasons behind this - Tight plastic wrapping promotes non-cheese bacterial growth, prevents dissipation of natural off odors, and can taint the cheese with the flavor of the plastic.
Opinions are mixed otherwise, but for those of us too cheap to invest in cheese paper, the combination of parchment paper or foil-wrapped chunks of cheese stored in an unsealed plastic baggie seems like a win for the trail or campsite.
If you have any recommendations, please share in the comments!