High pressure processing (HPP) and low temperature storage (superchilling at 0°C) were investigated as an alternative to freezing to extend the performance shelf life of low moisture part skim (LMPS) mozzarella. Batches (n = 5) of reduced Na LMPS mozzarella (mean composition 46.4 ± 0.4% moisture, 23.5 ± 0.3% fat, 25.5 ± 0.2% protein, 1.0 ± 0.1% salt) were manufactured using camel chymosin, stored for 2 weeks at 4°C, divided into 2 groups: control (non-HPP) and HPP (600 MPa, 3 min), then each group subjected to 3 storage temperature treatments (+4°, 0°, and −20°C) for a year. Analyses were performed at 3, 5, 7, 9, and 12 mo of storage. Performance properties were observed using texture profile analysis (TPA) and dynamic low-amplitude oscillatory rheology. Levels of pH 4.6 soluble N were used to track primary proteolysis. Changes in flavor, texture, shred properties, and pizza performance were evaluated using quantitative descriptive analysis (QDA) with 12 trained panelists using a 15-point scale. HPP initially decreases TPA hardness (P < 0.05) but no further decrease is observed time, while non-HPP samples lose hardness over 12 mo to lower values when stored at 4°C, similar values to HPP samples when stored at 0°C, no change when stored at −20°C. Primary proteolysis over 12 mo was slightly reduced (P < 0.05) through HPP or 0°C storage alone, moderately reduced (P < 0.05) through the combination of both, and stopped when stored at −20°C, compared with only storage at 4°C. HPP and 0°C storage reduced blister quantity development and strand thickness loss observed in the refrigerated control, HPP or 0°C storage alone show no significant difference, and both attributes remained unchanged in all samples stored at −20°C. No impacts of flavor due to HPP treatment were observed until after 9 mo of storage. Although freezing LMPS mozzarella to −20°C gives the best performance results over the 12 mo of study, the combination of HPP and superchilling to 0°C achieved an acceptable performance shelf life up to 9 mo; a significant increase compared with refrigeration at 4°C alone.