Cheese is one of the dairy products that if we didn’t have to, It would be nice to not live without. It is a great source of fat and protein and adds so much flavor to foods. Our ancestors in Europe made wonderful cheeses that lasted for years, and they got sharp and more delicious with time, and they did this in a time there was NO refrigeration.

The good news is we have OPTIONS for storing Cheese in our food storage, that don’t need electricity!!!

The best Option is doing it the old fashioned way. USING REAL CHEESE

Just DIP, WRAP, STORE in a safe dry, cold, dark place…

What you need is a special red cheese wax they sell it at two sources on line that I am aware of:  My favorite is (look under equipment – 5lbs is around $20) And the other is at  It is a little messy, but it works! You need to buy MILD cheeses, because as they age over time they will get sharper. You heat the wax up in a big pot and dip your cheese several times( about six) until you have a good coat, and when it is fully dry just put it in a container that mice can’t get into, like an old Christmas tin. If you dip smaller pieces of cheese you could possibly get them into glass canning jars and then put the metal lids on, so little mice couldn’t get to that either…Then store it on a shelf in your basement where it stays cool. It will last for years.

I check mine once a year, If you notice the wax is cracking, cut off the cracked parts and re dip that area of the cheese and store again. It is wonderful! I have also heard of people storing Tillamook cheeses in tins for years without dipping, because they come in such an airtight and thick wax like wrapper. I have never been able to do this though Tillamook…goes pretty fast in my house! Love it.


REALLY…there are some good ones out there! WASHINGTON STATE University (go Cougars!) has a creamery and makes REAL canned cheese right here in the USA… check out there varieties and order on line here:

Also there is a fairly good processed white cheddar canned cheese made by RED FEATHER out of New Zealand (available at ) that is quite tasty…and comes out of the can in a little white cheese wheel…it grates, and it slices nicely. I don’t like the way it melts, and the price is high, but a definite treat. Both these varieties if kept in a cold location can last for at least five years, because the ones I have opened at that point, still taste great!

Home Can your own “soft cheese” (this is better than Cheese Whiz…because it is made with real cheese!)  INSTRUCTIONS from  experts:

“ You won’t find this one in a canning manual, but I experimented around and found something that works for me. One day I was canning tomatoes while whacking a chunk of cheddar cheese for “lunch.” Mmmm, I wondered. Tomatoes are acid. Cheese is acid. So I cut up cubes of cheese, sitting a wide-mouthed pint jar in a pan of water, on the wood stove. Slowly cubes of cheese melted and I added more until the jar was full to within half an inch of the top. Then I put a hot, previously boiled lid on the jar, screwed down the ring firmly tight and added the cheese to a batch of jars in the boiling water bath canner to process. It sealed on removal, right along with the jars of tomatoes. Two years later, I opened it and it was great. Perhaps a little sharper than before, but great. So I started canning cheese of all types (but not soft cheeses) and, so far, they’ve all been successful. When you open your canned cheese If there is any extra oil on the top of the jar just dump it out.  To take the cheeses out of the jar later when you need it, just  dip the jar in a pan of boiling water for a few minutes, then take a knife and go around the jar, gently prying the cheese out. Store extra in a plastic zip lock bag, in the refrigerator.”

POWDERED CHEESE is not so good for anything other then mixing in with pasta’s or adding to cheesy soups …but it is cheep and kids love it. (think Macaroni and cheese!)

You can buy this in bulk in number 10 cans at Macey’s grocery or online at , which also has a 5 year shelf life.



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