Farmgal - we also have legal issues with herd-share (a milk share program) in Victoria.
http://www.realmilk.com/happening-other.html#aus
cheese is another matter
http://3wheeledcheese.com/2012/05/14/australia-relaxes-code-to-permit-some-raw-milk-cheeses/

Maybe a crazy suggestion but there is a couple of shows from the Uk that show 3 archaeologist reconstructing and operating farms from the periods of the 1600's, the middle to late 1800's and the early 1900's, using only period technology. I mean how 'off the grid' can you get right? They talk alot about preservation methods. You would probably need more detailed instructions but I always find seeing things like this helpful and alittle more memorable. I also like that they cover more homey things that after a while we will start to miss.

Those shows are Tales from the Green Valley, victorian farm and edwardian farm. Good Luck 🙂

Does anyone know of a supplier of cheese wax in/near Ottawa? I looked at Glengarry and others, and their shipping charges are more than the cost of the wax itself...

I absolutely LOVE cheese and it used to bother me a lot on how to store some. I'm not at a point of having a goat where I can milk her for cheese just yet but I'm on my way in that direction.

I've sealed my cheese with absorbers and my foodsaver - placing them in the fridge. I've also canned cheese as well. I should point out that a bacteria known as botulism thrives in an environment where there is heat and no oxygen. Which is ironically what the process of pressure canning involves. Pressure canning improperly and/or at incorrect times can, in fact, cause botulism. The fats in dairy are quite susceptible and as such canning anything 'dairy' is extremely dangerous unless you know what you're doing. It is not recommended by any health and/or food government entity or agency that I'm aware it. In fact, they suggest not to - I just wanted to be quite clear about this.

I've done butter and cheese. I came across a really unique method some time ago where the cheese was broken down into cubes, placed in to mason jars that were heated with hot water at the bottom which allowed all the cheese to melt. Apparently it has the texture of a mushroom as I haven't tried mine just yet. I can't find the original video, however, this one has a well, thought-out step by step of the process: http://www.youtube.com/watch?v=HQo29wCbS8M

An alternative to waxed cheese if you have some strong knowledge and experience pressure canning.