Weird they don't stock UHT milk. I buy milk for 6 months and keep it in my pantry. I honestly can't tell the difference between modern UHT milk and mass-produced "fresh" milk (at 2% anyway). They could in theory ship in UHT milk instead of fresh, and stock enough extra to last a few more months in winter. It would be fun to make your own cheese down there as a hobby!
Eating by the seasons is also pretty interesting, I think. It forces you to expand your gastronomic horizons, explore the cuisine of different regional cultures. Some cultures don't use milk (and thus cheese or butter), some don't use much oil, some are vegetarian while some are nearly all meat. There's preservation by fermentation, by drying, by salting, by burying, by sealing in hardened butter. Some just eat a lot of soup. There's really an infinite number of dishes that express flavor, aroma and texture. If you ever get bored of your food, you can fix that.
Eating by the seasons is also pretty interesting, I think. It forces you to expand your gastronomic horizons, explore the cuisine of different regional cultures. Some cultures don't use milk (and thus cheese or butter), some don't use much oil, some are vegetarian while some are nearly all meat. There's preservation by fermentation, by drying, by salting, by burying, by sealing in hardened butter. Some just eat a lot of soup. There's really an infinite number of dishes that express flavor, aroma and texture. If you ever get bored of your food, you can fix that.