There are no tested recipes for home canning any cheese from a reliable resource. CSU Extension and the National Center for Home Food Preservation do not recommend any process for home canning cheeses, milk, butter or other dairy products due to safety issues.

Cheese and cheese milk can potentially be contaminated with Clostridium (C.) botulinum, the botulism-causing bacteria. The pH of cheese qualifies it as a low acid food and it is therefore in the canning danger range. Although uncanned hard cheeses (Asiago, Cheddar, Edam, Feta, Gouda, Parmesan) will not support growth of C. botulinum, the canning process may add water to them. Increased water may allow C. botulinum to grow and make canned hard cheeses unsafe. 

In addition you may have quality issues with home canned cheese. Since most cheeses are very temperature sensitive, the texture of the cheese would probably change to an undesirable consistency during the canning process. The flavor of the cheese would likely be impacted, too.

Cheese keeps best in the refrigerator. Some cheeses can be frozen successfully. See Storing Food for Safety and Quality on this website for free http://www.cals.uidaho.edu/edComm/pdf/PNW/PNW0612.pdf