How to store cheese on board when you don't have a fridge?

[Humblebee]

If you're talking a week in the tropics, or 3-4 in more northerly climes, then just wrapped in cling-film or poly bag in the bilge; if you're looking long-term then see below, based on personal experience in the Tropics, the cheese is good 3-4 months, longest we've left meat's 6 or 7 months, but one jar of butter we 'discovered' after 14 months and it was still fine:
Preserving cheese: Any cheese can be kept in oil. I tend to use cheddar orsimilar and the cheapest vegetable oil I can find. Use a wide mouth container with a good seal (you don’t want the oil to leak). Cut the cheese into usable size pieces, pack loosely in the container and cover with the oil. To use, take a piece from the oil and dry on kitchen paper. The longer the cheese is left the more mature it tastes, so start with mild/cheap cheese; for our taste, it gets too strong after about 4 months.
Bottling meat (Canning) - I use old jam jars etc. Any jar will do as long as you are satisfied that you will get a good vacuum seal. Sterilize the jars in the pressure cooker by steaming for 10 minutes with the lids loose, alternatively we just wash them with bleach then rinse them well. Cut the meat (any meat) into 1 inch chunks (or use mince or sausages) and pack in the jars leave about ½ - 1 inch headspace. Add ½ tsp. Salt or 1 bouillon cube (optional) we never add either. Add no liquid. Screw lids on tight and place in pressure cooker on a rack or trivet. Fill to about ½ - ¾ of the way up the jars with water and place lid on without the weight. Heat and free steam for 10 minutes then place weight on and once up to pressure cook for a further fifty minutes. Remove cooker from heat and let pressure release naturally. Remove weight and leave for another 10 minutes before removing jars. Place them on a towel away from draughts (don't know why/if that's important) After a few hours naturally cooling, the lids will ‘pop’ down, test the seals by checking that the lids remain concaved and do not pop up and down when pushed with a finger. Any that fails the test use straight away
BEFORE USING CHECK SEAL, SMELL CONTENTS AND IF IN DOUBT, THROW IT OUT
Brining Butter: Sterilize any wide mouth jar in boiling water or bleach and rinse. When cool press the butter into the jar to within ¾ inch of the top, while squeezing out all the air bubbles. Fill to the very top with cool, strong cold brine (1/4 cup of salt to 2 cups of hot water - cooled). Butter packed this way will last for 6-12 months in a cool place such as the bilge. Dip out butter with a clean knife as needed and top up with clean fresh water.

Thanks for that, helpful, interesting post.

 

[BobnLesley]

Thanks for that, helpful, interesting post.

My pleasure, though not my ideas, I'm just passing on the good advice we got from the yacht 'Jane-G''

 

[Robin B]

That works for me too.

Yep, me too..! Got shouted at when I moved to the south of France and put the cheese (nearly molten) into the fridge!

 

[Poignard]

Thanks for all the suggestions.