Cheese will mold when is has been exposed to any type of moist air. The mold on cheese is considered harmless.
If the air around cheese is warm or old it will not like it so the reaction causes it to mold and if you eat it well, I'm going to let you figure that out yourself!
it takes about a week for any cheese to mold
Unrefrigerated, mold thrives in dark, WARM, and moist places. Therefore, mold will grow more on unrefrigerated cheese.
BLUE CHEESE IS ALREDY MOLDED!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
No. If you leave cheese out in the warm then mold will grow on it in a few hours. Bread on the other hand would take a couple of day.This is wrong! I did a project and grew mold on cheese and it took a week. Maybe the bacteria will start to form but you will not see it with the naked eye. Also it depends on the cheese, i did mozzarella, but if it was a really soft cheese ... maybe. But defiantly cheese will grow mold faster than Bread.
Non-living- but some cheese (like Bleu cheese) has mold organisms in it that are alive.
No, mold grows on cheese.
When cheese is still in its' liquid state, it can be poured into a mold.
Mold on cheese is a type of fungus, most mold starts out macroscopic then after time become visible to the human eye.
As sure as cheese can mold. Cheese is a form of mold.....
Cheese will mold with or without the lamp.
it takes about a week for any cheese to mold
This depends on the type of cheese that you want to mold, although cheese is already mold, and with some French cheeses, you can really tell.
There is not a history of cheese mold. Mold has and always will begin to grow on cheese and other foods once the food starts to spoil.
Mold grows on cheddar cheese because mold needs moisture to grow.
Cheese has white spots on it because it is made by mold. The mold is normally left on the cheese.
because strawberrys are friends with the mold and cheese isn't so fond of it. the strawberry has a history with the mold and is hoping... someday to marry it!
How long it takes cheese to mold will depend upon several things, including * whether or not the cheese has been inoculated with mold, * the presence of any mold inhibitors in the formulation and * the storage temperature.