about cheese :

why don't you make it yourself ?
just keep powdered milk and and ferment (AFAIK, ferment shelf life is one year - more if freezed).
I prefer making mine with fresh milk, but I guess I will have to try some with powdered milk, just to taste it ; I guess it wont be as good as with fresh milk, but it will be cheese anyway...
And if you make "hard" cheese like "tome de Savoie", anyway you need a few months to let it grow (?).