First of all, define "a cold place". A fridge will normally be too cold to age cheeses, at least they will mature very slowly. I used an old fridge with an external thermostat. Power of the fridge is plugged into the thermostat and the sensor of the thermostat is in the fridge. At the moment I have only Gouda's in the fridge (a.k.a. my cave) and the thermostat switches on at 14C and stops at 13C.
Gouda, Montery Jack, Colby and Edam are pressed cheeses. I coat my pressed chesses with a special "plastic" coating that is used in Europe for almost all Gouda's, as well by the big "cheese factories" as well by the artisan cheese makers.
How long you can aged presses cheeses also depends on the size of the wheels. The Gouda's that are sold here as "over aged" are at least one year old and weight about 20 kilo. Smaller cheeses will mature faster, but all is a balance between quality of the milk, recipe, size of the cheese and aging conditions. Blue mold cheeses have different conditions and different maturing times, but you will find tons of info on this forum.
According to wiki Kashkaval is also a semi-hard cheese, so I guess it can be handled as a Gouda...