Generally, the harder and drier cheeses will last longer than the softer and moister cheeses. Dipping the cheeses in wax or storing them in oil will further prolong their shelf-life.
I generally don't recommend freezing cheeses for a couple of reasons. First, it changes the texture and the taste of the cheese a bit. Second, freezers require energy, which is something that is a scarce commodity on a boat—I'd prefer to use the electricity for something else, and use a non-refrigeration method of cheese preservation.
If you're sailing in more temperate waters, the bilge of your boat will often be cool enough to help preserve most cheese. This doesn't work in the tropics, where the bilge and the water can be above normal room temps.
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You know what the first rule of sailing is? ...Love. You can learn all the math in the 'verse, but you take
a boat to the sea you don't love, she'll shake you off just as sure as the turning of the worlds. Love keeps
her going when she oughta fall down, tells you she's hurting 'fore she keens. Makes her a home.
—Cpt. Mal Reynolds, Serenity (edited)
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Still—DON'T READ THAT POST AGAIN.