anaerobic environment
Warm and damp environments.
In a warm, dark, environment. The warmness allows more humidity in which mold spores travel. If this touches cheese mold growth will start. There are actually thousands of mold spores floating around you right now!
Mold typically grows faster on unrefrigerated cheese compared to refrigerated cheese. Refrigeration slows down the growth of mold by creating a less favorable environment for mold spores to thrive. Proper storage in the refrigerator can help extend the shelf life of cheese and reduce the risk of mold growth.
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.
No. Vinegar does not remove mold from cheese. Molds actually can grow in an acid environment.
As sure as cheese can mold. Cheese is a form of mold.....
Cheese will mold with or without the lamp.
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.
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.
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.