I live in the US (Massachusetts), as you may be aware, and these same items have been among my staples too.
I have a small stock of winter squash, onions, sweet potatoes, potatoes (various), and garlic stored in our unheated basement.
Normally I’d just use this produce in rotation, but this winter I have been into vegetarian curries and chili so that I don’t have to go to the grocery store more often than every 2 weeks. (I’d also have this stuff during a typical year because we pay for a farm share—Community Supported Agriculture—each year. Typically we receive a lot of root veg at the end of the growing season.)
Roasted root veg and sausages are nice from time to time, if/when you do eat some meat.
So coconut milk, chiles, curry powders, lentils and other beans, fresh ginger, jasmine and Arborio rice, canned tomatoes, fresh mushrooms, and fresh cilantro and parsley (from grocery store runs) have been helpful to keep on hand.
I had some smoked tinned tuna, which was nice in pasta and as a kind of pate—want more!
Apples stored in our second fridge have been great for salads (after a brief bath in acidulated water so apple slices don’t turn brown).
Winter (thick) carrots and a few beets without the tops are also in that second fridge.
Though I’m not a fan of the cold-hardy Winterbor kale, we received some from our fall CSA. So I made kale and walnut pesto. Froze that.
I make and freeze focaccia a fair amount. Tried making naan and was miserable at it. Now I’m working up the resolve to try again after taking an online class about Indian flatbreads.
I’m kind of puzzled about the cheese situation where you are because my very un-fancy supermarket here has offered more and better US and imported cheeses since the pandemic. Hope that the cheeses that you enjoy return very, very soon.
And now you know what I’ve been doing this winter.