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By September 5, 2012 Read More →

Food Storage; Cheese

cheese

cheese

Most of us love cheese.  I know I do!  We buy a lot of cheese in our house and keep it in our deep freezer.  Store bought, cold cheese can stay in your freezer for about 3 months if wrapped properly.  However, should you lose power for a long period of time, then your cheese is lost.  So I set out on the hunt to add cheese to my food storage that would last longer and keep without a freezer or refrigerator.

In my research I have learned of five ways to keep cheese in your food storage.

  • Cheese Spread:  Cheese spread can be found in all sorts of places online and in your grocery stores.  These are kept on the shelves, not the cold section.  Cheese spread is usually spreadable on breads, crackers or heated for recipes or chips and found in cans or jars.
  • Canned REAL Cheddar Cheese:  I came across this cheese at a camping website called campingsurvival.com.  This cheese is an Australian Imported cheese that is canned just like cheese spread only it is made to shred or slice for sandwiches, crackers or to add to recipes.  Its taste is excellent and my kids did not even know it was from a can.  A great addition to your food storage pantry.
  • Dehydrated Cheese: This cheese will last about 5+ years in your food storage.  It can be used in multiple ways.  It is cheese in a powdered form, just like you get in Kraft mac n cheese.  You can add it to noodles, on top of hot dishes, on top of popcorn, make cheese soup, or top on potatoes.  The possibilities are endless.  The two I most enjoy are the cheddar cheese and the white cheddar cheese.
  • Freeze Dried Cheese: Of all four types, this one will last the longest at 25 years shelf life.  It is cheese that has been freeze-dried and sealed.  It can be eaten right out of the package, added to your food, or brought back to like by adding a little warm water.  It can be added to potatoes, eggs, soups, chili’s, casseroles, taco’s, or any other dish you would add cheese to make it better.  It comes in cheddar cheese or my favorite, mozzarella.
  • Waxing your own cheese: From speaking with a few different people who do this, I would only keep it on my shelf for 6-8 months. Otherwise it becomes extremly sharp.

Often times we don’t really notice how much we use cheese in our day-to-day meals. I can assure you that if you are prepared and store food for any disaster that this is a sensible product you must add to your pantry. You won’t want to be without cheese in hard times.

Here is a recipe for a cheese sauce using your food storage items:

Ingredients:

  • 1/4 cup powdered milk
  • 1/8 cup corn starch
  • 1 cup instant chicken bouillon
  • 1/4 tablespoon dried onion flakes
  • 1/4 teaspoon garlic & herb seasoning
  • 1 & 1/4 cup cold water
  • 1 cup powder or freeze-dried cheese

Directions:

  • Combine ingredients (except cheese) and measure out 1/3 cup.
  • Combine that 1/3 cup of the mix with cold water. Cook on low/medium low and stir until it begins to thicken.
  • Slowly add cheese and the left over powdered ingredients,mix until well combined

Optional:

  • Add jalapeno or bacon bits. (or both)

If you have any more ideas or recipes you would like to add in the comments section please do so!! We love your feed back here at APN and always welcome it.

Keepin It Spicy,

Jalapeno Gal

Please visit My Store: Jalapeño Gal’s Survival Surplus

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About the Author:

Cari is an editor and author for American Preppers Network. Her family currently live in Georgia. Cari spends her free time gardening, canning, testing products for review, helping others prepare and going to the gym. She believes preparedness is about love and taking care of your family. Cari also has her own website where she shares all of her preparedness articles and her recipes for canning, dehydrating, juicing, basic cooking. To have a look and hopefully follow her: Click Here! Please Join My New Blog!

13 Comments on "Food Storage; Cheese"

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  1. Holly says:

    Great article! We are cheese monsters here, even having fried cheese for snacks, yum!  We love the freeze dried cheeses from Thrive.  Monterey Jack is one of my favorites, as well as the cheddar. Rehydrating it is a cinch. Do not rehydrate with hot water as my husband did once!!  Here are online directions: http://holly.shelfreliance.com/c/kitchen/recipe/cheese-reconstitution  and there’s a video on how it’s done on youtube if you search for Chef Todd/freeze dried cheese.

    I have been curious about the canned cheese, so I appreciate your overview of that. Thanks again for a cheesy post =)

  2. Craig S says:

    Storing natural cheeses depends upon the type of cheese. Some cannot be stored for long but others will go years with only being in a cooler (usually about the same temperature as a root cellar), others need to be waxed for long storage. If you purchase a large amount of cheese find out from a cheesemaker how best to store it. I never freeze cheese because it makes it “crumbly” and its always served at room temperature for its best flavor.
    here’s some old cheese that never saw any special attention:
    http://www.greenbaypressgazette.com/article/20120905/GPG1009/309050009/Zahn-s-cheese-making-splash

    BTW, the article is from GreenBay, home of cheesheads and of course Titletown the Packers stadium. I’m also a 26 year WI dairy farmer

  3. I saw on the Preppers show that if you cover the cheese by dipping it in wax it can keep a long time. I think I’ll read your article now. I’m probably telling you what you already know. Lol

  4. Ok, so after reading, I learned quite a bit. Thank you. The canned cheese sounds like the one for me. I like that it can be cut or shredded and no rehydration needed. I also like that there’s a canned option besides cheese sauce.

    • 1836eig says:

      The Bega cheese comes from “down under” and was originally made for use by those without refridgeration, like in the outback. This cheese also tastes very good. You can get canned butter that comes in a can similar to the cheese.

  5. @Love Twenty Two, waxed cheese is a great way to store for long term, but I’ll mention that the cheese continues to age…meaning that if you wax mild cheddar, you’ll get sharp cheddar (or extra sharp) after then aging process.

  6. @Bunny. I did not know that about waxed cheese would age like that. Thanks for the info!

  7. Doug Scherer says:

    In Wisconsin we are fortunate to have many large and small cheese stores throughout the state. As a result, you can purchase pre-waxed cheeses which have an incredible shelf life. I prefer purchasing the mild cheddar since the aging will not get too drastic before it is eaten. Older cheeses melt easier while cooking.

  8. Ahh… The power of cheese, and a shotgun :)

  9. Charlotte says:

    you can can your own butter , there is a you tube video that takes you thru all if the steps.
    I wax my cheese when I purchase on sale. You can purchase cheese wax on Amazon which is pretty reasonable. I learn this from Kellene Bishop a well known prepper.
    I also oil my eggs and store them in the refrigerator because I live in the south but they can be stored in a cool basement. I stock up when eggs are on sale and eggs will last up to 9 months. The oil prevents oxygen from reaching the egg. 



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