Food Storage; Cheese

By Jalapeno Gal77 -via APN

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 extremely sharp. Note: this can be dangerous if not done correctly. So please learn everything you can before attempting to wax your own cheese.

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