Dried cheese, can it be good? It is bloody awesome! We tasted these among our gang, and the bowl needed constant refilling. The only downside is that you’ll probably eat these before you make it to the wilderness. 100% real cheese, 0% cheeselike goo. If only we had freeze-dried wine to go with these.

Forget those sharp-crunching rock-hard cheese bits found on the table. This isn’t it. Freeze-drying retains the delicious taste of cheese, and the mouthfeel is really nice, inviting you to grab another bite. This is proper high-energy stuff, excellent on those long marches and hikes.

What the hell is freeze-drying?

Freeze-drying is a clever food-preservation method with a fairly long history. The Indigenous people living in the South American Andes discovered two centuries ago that if they take frozen foods higher up in the mountains where the air pressure is lower, the ice crystals start to vaporize. The water content of freeze-dried food is very low, so it requires no preservatives but still has a very long shelf-life. This method was utilized more broadly 50 years ago for storing the food of the American special forces in the Vietnam War.

In modern freeze-drying, the food is first frozen quickly, and then the temperature is slowly raised in a vacuum chamber. During this long process, water is removed from food, but the vitamins and nutrients remain. The process complies with the EU requirements and uses no unnecessary additives that would artificially increase the calorific value. Freeze-dried food you real energy and nutrition even in the most difficult conditions.

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