I have not done exactly that kind of cheese using vacuum, but I cut 40 lbs of Swiss in 1 lb chunks and froze them in zip lock bags, same thing with 20 lbs of mozzarella and 20 lbs of Colby. The texture of the cheeses was a lot crumblier after freezing, but they were very good for any of the cooked cheese recipes, including pizza.

I think well wrapped they'd be fine for weeks, at least those couple of months you mentioned. Yeah, like you aren't going to take those out for two months! (grin) Annie

I did a couple of cans of that for Ashley's graduation open house, she and her friends just love the stuff. Anyway, two cans heated through in about 2 hours on high. It might have been hot in less time, but that's when I thought to check it, LOL. Annie

Well, I don't know about the white dipping cheese, but here are a couple of recipes to get you started - both enjoyed by my family. For a simple nacho cheese sauce, mix 1 pound of cubed Velveeta with a can of diced Rotel tomatoes. Microwave until the cheese is melted, stirring every minute or so. * Exported from MasterCook * Chicken Taco Filling Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package taco seasoning mix (4 Tablespoons) 1 cup chicken broth 1 pound boned and skinned chicken breast halves Dissolve taco seasoning into chicken broth. Place chicken breasts in crockpot and pour chicken broth over. Cover and cook on low for 6-8 hours. With two forks, shred the chicken meat into bite-sized pieces. Use in soft tacos, hard tacos, burritos, nachos, etc. To Freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal. - - - - - - - - - - - - - - - - - - -