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Inactivation of Listeria monocytogenes (strains NCTC 11994 and Scott A) was evaluated in model cheeses submitted to 10min HHP treatments of 300, 400 or 500MPa at 5 or 20°C. Counts were measured immediately after high hydrostatic pressure (HHP) treatment (day 1) and after 2, 15 and 30 days of storage at 8°C. Both strains behaved significantly different after 400 and 500MPa, being NCTC 11994 more sensitive. Scarce differences were found among final values at both HHP treatment temperatures. Initial reductions (log cfu/g) for 400MPa at 20°C were 2.9±0.2 for strain NCTC 11994 and 1.5±0.2 for Scott A. They reached after 30-day storage 5.3±0.2 and 4.6±0.4 log cfu/g for NCTC 11994 and Scott A, respectively. For 500MPa treatments, day-1 reductions of both strains were around 5-logcfu/g, and counts fell below quantification limit after 30 days. Injured cells (around 0.8-logcfu/g) were mostly observed in …