|MadSci Network: General Biology|
That depends on many factors such as if the cheese has any added or natural preservatives, the moisture content of the cheese, and the type of mold. A soft cheese, like cream cheese, would have a higher moisture content than a hard cheese, like aged cheddar or Parmesan. This would give the mold more water to grow with. A cheese containing sorbates as a preservative will not mold very well because the sorbates will inhibit the mold growth. So, theoretically a soft cheese without any preservatives should get moldy faster, and a hard cheese with preservatives would take the longest.
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