When I lived in the deep north, I would carry it up to NYC with me. Would cut up into smaller hunks (maybe a 1/4 of the cannonball?) and vacuum seal in bags and keep in fridge. Would cut off what I wanted from a chunk, then reseal and re-vacuum. It was still good at the last pieces about 8 months later.
There's a handheld sealer and pre-made foodsaver bags that are pretty good for preserving cheeses if you're a cheese fan. I make pizza pretty often and this helps me keep cheese longer between cookings.
Amazon link
Also, a quick aside... if you're ordering from Amazon, you can use Amazon "smile" and have a portion of your purchase sent to MSU. Just change the http://[B]www[/B].amazon.com/whatever-you're-buying to http://[B]smile[/B].amazon.com/whatever-you're-buying. I ended up getting $20-30 bucks sent to the Foundation the past few years. Not much but if we all did it, maybe we could get beer at DWS one day. Ha!