With no included meals on most domestic flights these days, one must figure out what to bring prior to boarding the plane. While most people opt for convenience, and pick up something up fast and generic next to their gate, I propose taking airplane food up a notch. Why not make your next flight a bit more of an extravagant affair?
My food of choice for airplane travel is cheese. Not just any cheese cubes, mind you. But nice cheeses. I like to bring variety; an eclectic mix of cow, goat and sheep’s milk cheeses that will wake up my palate, as we are soaring mid-air across the country.
I’ve take up the ritual of taking a small tupperware of cheese and crackers, accompanied sometimes by dried fruit, nuts, and sometimes even assorted charcuterie. You could also throw in some small packets of honey, jam, or course-grain mustard.
Bringing a cheese course is a good way to clean out your fridge before you leave of any cheeses that may spoil. And it’s a non-messy meal, that you can savor leisurely throughout your flight.
I may not be sitting in first class, but when I open my packed lunch of aged cheddars, goat goudas, Basque manchegos, etc., I am confident that I am eating better than anyone else on the plane.
Here are a few guidelines for bringing your own cheese on the plane:
1. Stick with firm cheeses. They will hold up better in transit, and tend to be less offensive to your neighbor on the flight.
2. Avoid stinkers. An airplane is not the time and place to savor your stinky Epoisses or Munster, as delicious as it may be. Your neighbors paid money for this flight. Be respectful. Or you can simply offer to share with your neighbor.
3. Pack plenty of napkins. And a plastic knife.
4. Choosing an in-flight wine: While wine selection on most airlines has vastly improved, I find the reds are generally more dependable than the whites. But feel free to experiment
5. Sit back. Relax. And have a ‘Gouda’ flight :)
My spread from a recent cross-country flight: cheese, crackers, coppa, dried white peaches, and a foodie magazine.