Storage cheese

We are cheese eaters. For both the protein and minerals, we eat a bunch. So what is a cheese eater to do if fresh isn't available? We don't have a root cellar or other colder storage spot beside the fridge, so waxing a lot of cheese wouldn't work well for us here, where summers exceed 100 degrees F for 60 or more days in summer.  I've tried 4 alternative forms and thought I'd share my findings.

First is Velveeta. It is shelf stable, but not long-term. It doesn't take heat well, but is useful for grilled cheese, macaroni, nacho/chile con quest or just eating a chunk. Not my favorite, but would work in a pinch. The down side is that it must be rotated once or twice a year, and it's not as cheap as it once was. If you don't eat it regularly already, it's probably not a good emergency storage choice because you'll waste a lot of it.

Next are the small cans of velveeta-like cheese, Bega. I say velveeta-like because that's what it tastes like to me. Perhaps slightly better, but still comparable. I'm not a big velveeta fan, so not a big Bega fan. The plus is that you can store it with other emergency food supplies without refrigeration and it will keep for a several years.

The next is freeze-dried. We've opened cans of shredded cheddar and cubed mozzarella. We never get far enough to rehydrate either. The cheddar is a fabulous hand-snack, which is how it disappears around here. You could mix it with other stable items, like nuts or small crackers, to use as a trail mix. I store some of this for emergencies.

My favorite future cheese is the Washington State Creamery Canned cheese.
This is real cheese in a can. It comes in several flavors, but I've only opened and eaten the cheddar. It's real white cheddar cheese, and very good. It seems expensive if you compare the price to a chunk of Cabot in the grocery store. If you compare it to Bega, it's a better deal, but there is a down side. You will need to store it in the back of the fridge for up to 15 years. Yes, it's canned, but it will go bad if left out in heat and changing temps for a long time. If the power goes, you'll still have wonderful cheese for a year or so. I think it's worth it. Be sure to buy right from WSU. Other retailers have it, but often at more than twice the price.