The cheeses that just plain won't work in the fridge are those that make use of bacteria or mold with "special needs". Swiss, camembert, and any blue cheese come to mind. The bacteria that produce the holes in Swiss need specific, relatively warm, temps for specific times. Likewise the molds on the rinds or through blue cheeses need warmer but still cooler than room temperature.
Most semi-firm to firm cheeses can be aged just fine in a fridge. Many generic cheese recipes such as:
http://biology.clc.uc.edu/fankhauser/Cheese/Cheese98.htm
or
http://www.cheesemakingrecipe.com/Dutch.html
either say to age in the fridge or don't give a temperature at all and just say "age in a cool place".
In particular cheddar or gouda like cheeses age just fine in the fridge. Parmesan should also work but I personally haven't had the patience to wait the year necessary to try it.
Of course if generic-cheddar-like cheese isn't good enough and you want to recreate some particular cheddar that will be harder. Those recipes usually call for something like "Age for 6 months in this particular cave in France".
As for room temperature. I don't know. Room temperature at my house is 80F and no cheese will work with that.
If you freeze the chocolate, it'll likely "bloom" (some of the cocoa butter will separate out, leaving white spots). This is an entirely aesthetic problem; they'll be perfectly safe to eat, and it doesn't affect the flavor much. So, you may want to try this for your personal treats.
The filling may or may not freeze well, depends on what the filling is. First, if its a fairly concentrated sugar syrup, then it may not freeze (because the freezer isn't cold enough, it'll just get really thick). But it'll last much longer. Most fillings are also perfectly happy in the fridge, and will last longer that way too (but not as long as in the freezer).
Other fillings may suffer texture changes. E.g., freezing may separate any emulsion.
You probably won't have issues with water escaping, as your fillings should all be low-water anyway.
As with anything in the freezer, tight moisture and air impermeable packaging will work best.
Best Answer
Yes, it differs by cheese.
As a very general and vague rule, the softer the cheese, the less time it will last. Large chunks may last longer than small or grated pieces.
A ripe Camembert is at its peak for hours. A nice chunk of Parmesan may last for weeks.
Dairy Googness summarizes as follows:
Note: my opinion on the above is that the firm and hard times are a little long for opened cheese.
Eat By Date is more conservative, suggesting only up to a couple of months for opened hard cheeses.
You can also freeze cheese with minimal loss of quality, which will substantially increase its shelf life.