It was packed by Perma-Pak in mid 1999.
It was nitrogen packed with oxygen absorbers and was as nice as the day it was packed.
We found out previously that it does not store well in room temps, for more than 3 months, for that matter, neither does store bought.
We repacked it in zip lock bags and put in deep freezer until needed.
If we did not have freezer available, it could be stored as cool,and dry as possible,
or be used to make yogurt, or non fat cheeses, which could be salt dried to
preserve it.