Amirilano,
Are you wanting to do this for personal use, within a restaurant environment, or commercially? My advice to you is different depending on the scenario.
Cold temps don't "promote" Listeria, but they don't discourage it either. There are several strains of bacteria that we use in cheese making that produce natural antibiotics (bacteriocins) at normal cave temps or room temp. These natural antibiotics can significantly retard or prevent Listeria growth (they also retard Clostridium and prevent late blowing).
Several studies conducted at the U of Wisconsin show that room temperature cheese is actually safer than refrigerated cheese because of these natural antibiotics. As such, Wisconsin has declared most hard, and semi-hard cheeses made from pasteurized milk to be legally "shelf stable" and do not require refrigeration at all. I am currently in discussions with tech people at the FDA to recognize the shelf stable non-refrigeration concept nationwide. There are hundreds of online references, but here is a place to start:
Listeria, Cold Temps, and Natural antibioticsFYI, my early background was in clinical microbiology.