So how do we store cheese on board for long periods? We don't have refrigeration on Sereia, so you might think that cheese would turn sort of wet and green after a few weeks in the tropics. But cheese, especially hard cheeses, originated as a way of preserving milk products in the absence of refrigeration. Even centuries ago, shepherds in France used to preserve cheese to eat at a later date when they'd be out in the fields for extended periods of time.
I'm not exactly clear on how those shepherds in France got hold of 120-volt AC to run their vacuum sealers, but they managed. At any rate, there are several items you'll need to preserve cheese on a boat with no refrigeration. Purchase some of your favorite hard cheeses, such as French Comte, Swiss Gruyere, Italian Parmigiano-Reggiano, Dutch Pradera, Spanish Roncal, or Pecorino Aficionado. You'll also need scissors and a sharp knife, a large quantity of cheesecloth (six yards worked for 12 pounds of cheese), a spray bottle of white vinegar, a vacuum sealer with plenty of bags, and a permanent-ink pen for labeling the contents of each bag.