To extend the performance shelf-life of Gouda cheese intended for export, we studied the impact of high-pressure processing (HPP) and different storage temperatures on the flavor and functionality of reduced-sodium stirred curd (SC) and milled curd (MC) Gouda cheese. Batches (n = 4) of SC Gouda (37.0 ± 0.8% moisture, 33.2 ± 0.9% fat, 25.7 ± 0.3% protein, 1.2 ± 0.1% salt) and MC Gouda (37.5 ± 0.5% moisture, 32.9 ± 0.8% fat, 25.3 ± 0.4% protein, 1.2 ± 0.1% salt) were produced using a reduced proteolytic coagulant. After 1 mo of ripening, cheeses were divided into 2 groups: control (non-HPP) and HPP (600 MPa, 3 min), and stored at 3 different storage temperatures (ST) (−20, 0, or 4°C). Analyses were performed after 4, 8, and 12 mo of storage. Cheese functionality was assessed using texture profile analysis (TPA) and dynamic low-amplitude oscillatory rheology. Sensory Spectrum® and quantitative descriptive analysis were conducted with 12 trained panelists to evaluate flavor, texture, and shred attributes using a 15-point scale. TPA hardness was influenced by ST, but not HPP treatment; cheeses stored at 0°C retained their initial hardness values, while it decreased over time in cheeses stored at 4 or −20°C. Rheological maximum loss tangent (LTmax) was affected by curd type, ST, and HPP treatment; MC had higher values than SC cheeses, HPP increased the values, cheeses stored at −20°C retained their initial LTmax values, but it increased in the cheeses stored at 0 and 4°C after 4 mo and declined after 8 mo. Sensory cohesiveness scores were lower in SC than MC Gouda and decreased in non-HPP samples stored at −20°C. During storage, acid, milky, and buttery scores decreased in all cheeses, except those stored at −20°C. Strand length of shreds was influenced by ST and HPP treatment, decreasing over time except in HPP cheeses stored at 0°C, regardless of curd type. The best option for maintaining flavor over time came from storing samples at −20°C; however, performance was best maintained up to 12 mo through a combination of 0°C storage and HPP.