Some types of cheese can be aged for two years or more without refrigeration, while others have a shelf life of two years or less. We freeze the soft cream cheese-style cheeses. We wax the cheddars, colbys and parmesans, since they will keep for a long time. We also make a marinated feta that is covered in herbs and oil. It keeps in a jar in a cupboard at room temperature for several months with no problems.
Cheese is basically milk, culture and rennet.
I never do this, as it is totally unnecessary. The different kinds of cheese are a result of the type of culture used, temperature control and cooking time. Some cheeses such as blue, Brie, Swiss or strong feta do require special enzymes to change the character of the cheese. Forget about making American cheese. America seems to be in love with it, and yet it isn't really considered a true cheese at all.