Cheese quality influences sales and applications. Storage time and temperature affect cheese quality and may play a crucial role in cheese designated for export markets as optimum quality must be maintained. A mild flavor profile is expected in export markets concurrent with optimum functional properties. The objective of this study was to evaluate sensory and functional properties of 4 cheese types across different storage temperatures. Triplicate lots (18 kg blocks)of cheeses (Cheddar, Monterey Jack, Mozzarella and Gouda) were obtained from 2 commercial facilities and assigned to 4°C, −1°C and −18°C storage. Cheeses were evaluated every 3 mo through 1 year storage. At each time point, sensory evaluation (flavor and texture) and functional tests (moisture, pH, shreddability, sliceability, color, melting, viscosity, and fork stretch) were conducted. Two-way ANOVA (storage time, temperature) as well as multivariate analyses were applied to evaluate the data. Time and storage temperatures had no practical effects on cheese composition or color (P > 0.05). Storage time increased shreddability and melt and decreased sliceability, viscosity and fork stretch values (P < 0.05). Storage at −18°C resulted in smaller increases in shreddability and melt than −1°C or 4°C. There were no differences in shreddability and melt properties for cheeses stored at 4°C or −1°C (P > 0.05).Across storage time, cheeses increased in intensities of typical aged cheese flavors (sulfur and brothy), cheeses stored at lower temperatures maintained young/undeveloped cheese flavors (cooked, whey, milkfat and diacteyl) longer than cheeses stored at 4°C. Texture properties by sensory analysis were unchanged through 6 mo storage, regardless of temperature. These results indicate that a lower temperature (−1°C) may be applied to cheeses for up to 6 mo to maintain sensory quality (young, mild flavor) without detrimental effects on functional properties.