I've got a bunch of well aged cheeses, that got waxed and stored years ago. I've got a Manchego that is over 3 years now (made Feb 5th, 2011) that's never been cut, about a 1/4 wheel of gouda that was made Dec 31, 2010, two more montasio's (one from Sept 18 and one Nov 6th, 2011, neither cut), and a wheel of romano (March 6th, 2011). That year I made cheese most weekends, so I quickly built up this big supply. After that, I got to making cheeses and eating them and replacing those as I went along. Also, these are all lipase added cheeses, and I found that adding 1/4 tsp makes them too strong for sliced cheese, though very good grating cheeses. Well, as you can see, grating cheeses last me a long time so I'm thinking these will do me for some time yet. I now add much less lipase (1/16th of a tsp in the bitto I made a while back). That could be increased, though for the bitto that seems to be fine. I put some in a recent butterkase make too (lipase isn't to style for butterkase, but I like to play with that make more than any other for some reason - I don't think I've ever made two following the same exact same protocol).
Anyway, thanks for the cheeses guys. If you can hide some cheese on yourself, it is a real treat to rediscover it later.