I never really thought about canning cheese before, but why not? If the electricity goes out, there goes all that frozen cheese you were counting on.
Place a pan with water on the stove. Wide mouth pint jars work best. Place the jars in the pan, surrounded by water. Cube cheese and place in jars. As the cheese melts, add more until you have only 1/2 inch headspace. Wipe rims, add lids and rings, and process 35 minutes in a BWB.
Mozzarella turns a bit yellow and does not make good string cheese - but is great on pizza, lasagna, etc. If you do cheddar, use mild unless you like it really strong - the older it gets the sharper it gets.