Processed cheese is made from natural cheeses that may vary in degree of sharpness of flavor. Natural cheeses are shredded and heated to a molten mass. The molten mass of protein, water and oil is emulsified during heating with suitable emulsifying salts to produce a stable oil-in-water emulsion. Depending on the desired end use, the melted mixture is then reformed and packaged into blocks, or as slices, or into tubs or jars.
Sodium citrate, phosphates, and tartrate, are used in the manufacture of processed cheese.
So you may need some of this: http://www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6
I have also read that cheese can be canned very well , and will continue to age in the jar , I hope to try some soon and see for myself , as we regularly do some pressure canning.
That would also be considered "processed".