Well, it's calorie dense, has fat, protein, and carbohydrates, already contains water, keeps a long time AFAIK, and is already my favorite food.
Does anybody have any experience with long term storage of it? How well does it keep?

You know, I always wondered about how to make cheese. Aside from what grows between my toes.

Or is that jam?

I get skin peeling between my toes a lot. I don't want to taste it. I don't think it's actually cheese.
This "anti-fungal" stuff usually fixes that.

Nah go ahead you can eat it. Seriously.

When you get older you learn these things.

Cheese needs to be made with clean pasture grazed milk cows or goats with the proper bacterium culture, if it is unpasteurized and not homogenized it is non pathogenic, meaning it will keep for years yet remain high protein nutritious food.

Cheese and a dark rye bread has been used as field rations by many armies in history.

The Kraft product is just wickedly packaged poison.

Yeah after a few years in the German countryside I come back to some American cheese and it was like eating a rubber glove - after the proctologist was done with it.

The Dutch do. They dipped huge wheels of it in beeswax for longterm storage. Shrink-wrapping it should do just about the same thing.

Dok, I had the same experience. I cruise the gourmet cheese aisle for Amish-made cheese. It's hard to believe I once thought the only cheese worth eating was Velveeta.

Onward and upward,
airforce

I've been thinking about scoopin up some goats on my way out of town when TSHTF for meat, vegetation control around the cabin, hides, milk, butter and cheese.
Making cheese is on my list of things that are worth knowing. As well as;
winemaking, beer making, alcohol stilling (fuel), butter, etc...
A lot of those call for a container so then I go to ceramics and fired terracotta.

The romans had a lot of good ideas that take simple technology, primitive supplies, and a hard working soul (or in their case- a slave).

Here's a page on cheese out of a backpacking book I have, it should answer ur question;

The Backpacker's Field Manual (Rick Curtis); Under "Cooking and Nutrition" p63 & 64...
SPOILAGE
Cheeses and Dairy
Note: The ability of cheese to keep unrefrigerated for extended periods of time is primarily based on the moisture content of the cheese. Any cheese can be out for a few hours, but only some cheeses are appropriate for multi-day trips.
-Grated and Grating Cheeses: (Moisture content 34% or less) Parmesan and Romano do not need refrigeration.
-Hard Cheeses: (Moisture content 36% to 43%) Cheddar, Colby, and Swiss can go without refrigeration for up to a week. Over time, high temperatures result in oiling off of liquefied milk fat. Though unsightly, this is not a spoilage problem. Wax bricks or wheels hold up best.
-Semisoft Cheeses: (moisture content 44% to 52%) Brie, Camembert, Blue cheese, Monterey Jack, and Muenster should be refrigerated.
- Soft Cheeses: (moisture content greater than 50%) Cream cheese, ricotta, and cottage cheese require refrigeration for long term storage.
-Milk: Most people take powdered milk to conserve weight. UHT (ultra-high-temperature pasteurized) milk such as Parmalat can be carried for months unopened without refrigeration. Once opened, the milk should be refrigerated, but if u can use it up at a meal, it should be fine.

Thar ye go cheese lover.