Mid August is doable but unless it's kept semi cool it will get soft and oily. Still tasts the same, it's just a texture thing. I don't have much experience with shredded but for the one time an unopened bag started to get moldy in May. It was a rendezvous trip so I don't know how it was kept but we just picked out the greenest pieces and used the rest on one of the best pizzas I've ever had.

Chunks always keep best. Waxed is still available and just as good as ever. Spreads will go south pretty fast once opened, and you can't really cut off the dry or moldy parts. Eat 'em when you open 'em but for the hard cheeses, just cut off anything that doesn't look good.

I like extra sharp cheddar for trips. What I don't finish on trips I'll enjoy at home when I'm unpacking.