Unfortunately, snowbirds heading back to the Midwest will give us a stick or two of Velveeta on an annual basis. Generally, I will incorporate it into macaroni and cheese with a very sharp cheddar and blue cheese with great results.
With the current instability in the supply chain, we made a decision to keep at least two months of proteins in our dry storage. This includes canned beef and pork from Wisconsin, canned milk from Utah, and a variety of canned fish.
For cheese, we have a couple of loaves of Meltz Cheesy from Walnut Creek Foods, an Amish producer from Millersburg, OH. It is cheaper than Velveeta and tastes better. Also, it helps to support small family businesses and farmers.
Honestly, I would PREFER fresh cheese. At the current time, I have several sources for cheese where I am paying $2-2.50/ lb for Wisconsin and imported cheeses, so price has NOT been an issue ... at this point.