Here is a real world example:
Traditional camembert kept at 55F, after bloom I can hold it at this temp for 3 weeks before it is totally ripe. If I wrap it at 10 days and put it at 40F it will go 6 weeks total.
For hard cheeses this is the way all of the commercially made hard cheeses are done. Blocks, usually 20kg, are vacuum sealed after manufacture and stacked on pallets in chillers at 40F. Maturation varies by cheese type of course but mild cheddars are kept up to 3 months, regular to 6, sharp is out at 9 and aged is 12 plus. All of these times are at this low temp. It helps to supress any bugs and contamination that may be present plus a lot of the flavour adjunct cultures are designed to grow at these temps.