10 Cheese Recipes for Camping

In the centuries before refrigeration, cheese was a tasty way to preserve milk. It was a staple for travelers then and is an easy ingredient for campers to use now. From primitive backpacking to fancy RV kitchens, cheeses can be served hot or cold, alone or as part of a meal, and at the table or huddled under a poncho.

You can make use of all kinds of cheese from string varieties and Babybels to a wedge of bleu cheese or squares of cheddar. Add cheese to your grocery list and try one of these lip-smacking recipes next time you're at the campsite. 

More: Printable Camp Kitchen Checklist

Cheesy Snacks and Recipes for Camping

  • Core whole apples with a sharp knife or apple corer and fill with cheese spread like Old English cheese from a jar or Boursin. Serve whole, one per person. Heat them quickly over the fire for a warm treat.
  • Make colorful dessert kebabs using toothpicks: slide chunks of fruit and squares of cheese onto each one.
  • Bring cheese-stuffed shells (carry sauce separately), baked macaroni and cheese, Stromboli sandwiches and lasagna to heat for dinner.
  • Cut up a pound of American cheese, melt over low heat with 1/2 cup milk. Stir in 1 tablespoon Dijon mustard and 1 tablespoon Worcestershire. Spoon over toast or baked potatoes.
  • Put smoked provolone cheese on a vegetarian sandwich with green peppers, onion, lettuce, tomato and cucumbers to add a bacon-like flavor.

More: 15 Wilderness Cooking Essentials

Cheddar Chive Drop Biscuits

2 cups biscuit mix
1/2 teaspoon baking soda
1 or 2 tablespoons freeze-dried chives
1 cup shredded Cheddar cheese
Buttermilk, sour milk or lemon-lime soda

Serves 8 to 10
Blend biscuit mix and soda with just enough liquid to make the dough stiff. Fold in chives and cheese. Drop heaping tablespoons of dough on a baking sheet and cook 12 to 15 minutes at 425 degrees, or until golden brown.

Campfire method: Cook your biscuits in a Dutch oven, reflector oven, solar cooker or stove top oven.

Cook's note: To make sour milk, mix one teaspoon of vinegar per one cup of fresh or reconstituted milk. Stir and set aside for a few minutes.

More: 5 CAMPwiches to Try at Camp

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About the Author

Janet Groene

Janet Groene is a travel writer, RV blogger and contributor to ReserveAmerica.com. She spent 10 years on the road and has written more than two dozen books. Read more about Janet and find her original recipes at Camp and RV Cook.Blogspot.com. Follow her on Google+

Janet Groene is a travel writer, RV blogger and contributor to ReserveAmerica.com. She spent 10 years on the road and has written more than two dozen books. Read more about Janet and find her original recipes at Camp and RV Cook.Blogspot.com. Follow her on Google+

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