So, are ya saying can the cheese like you would maybe raw meat?I believe that cheeses would still fall under the low acidity category. Even "sharp" cheeses. I'd say if you wanted to try it, you may want to go the pressure canning route like you would for other low acidity foods. Dialing in the head space just so may be interesting. Best of luck!!
Any Meat, Cheese, or low acid items need to be pressure cooked, times vary per item. There is no cheese on this but a good web site Canning Recipes:wave:
Well I found online a couple of sites that said that it wasnt FDA approved but they had done it with success so we tried it last night. I bought a block of the 5 pound cheese and melted it down in a double broiler with a little added milk. Added it to my jars and hot water bathed them for 20 minutes. I found a few sites that said it worked for them so I guess only time will tell. It looks good so far though.