Home canning of meat is easy - jars & lids, a pressure cooker, and follow instructions carefully.

No idea about cheese; sorry. I suspect that hard cheeses will store pretty good in a dark cool place. A matter of taste, but some cheeses improve with age - cheddar comes to mind. Shouldn't be too hard to find some info.

Oh - you didn't ask, but eggs are easy. We have kept eggs for many, many months without a simgle problem. Buy fresh eggs, coat each one with shortening, put back in the carton, and store in a cool dry place. I guess folks used to use lard and layer them instraw in a barrel, but I would think that lard has some chance of going rancid easier than vegetable shortening. Obviously, inspect each egg as you coat it and set any cracked ones aside for either immediate consumption or discard.

Tom