Re: What makes mold grow quicker than: dark,wet ,warm,environments?

Generally folks ask about how to stop mold from growing on their food!

You are correct in saying that fungi prefer to grow in dark, warm, moist 
environments.  And in the laboratory we grow fungi slightly above room 
temperature, in a dark cabinet or drawer, wrapped in some way to retain the 
moisture.

I think that your problem lies in your choices of bread and cheese.  In my 
experience it is almost impossible to grow good mold on your typical white 
bread.  Something like Wonder bread, or any of the packaged breads are 
generally not good for fungal growth.  The reason is the preservatives.  
These chemicals are added just to stop the growth of fungi.  And they do a 
good job at preventing the growth of bread mold.  Even if you inoculate (add 
mold spores), it is hard to get good growth.  The solution to this problem 
is to get some fresh bakery bread or make your own.  And it doesn't have to 
be a yeast bread.  Some of the best mold I have ever grown was on homemade 
cornbread.  Let it sit out for a day or so and then put it in a plastic bag 
that is slightly opened in a drawer.  It should grow a good crop of mold.  
You can put in any other moldy piece of bread with it, just to make sure.

As for the cheese, I would select a cheese that is mild, not sharp.  Sharp 
cheeses are rich in lactic acid (that's what gives them a tang) and this can 
inhibit some molds.  Better off using a mild cheese, perhaps a Monterey 
Jack.  The moisture content of the cheese is important too. A wetter cheese 
will grow more mold.  So don't use a parmesian.  Stay away from cheeses 
soaked in salt like romano or limburger.  Also be careful in that many 
commercial cheeses have preservatives added to them.  Try to get a farm 
fresh cheese, something that is not from the big manufacturers.  That should 
mold more easily.  But in general, cheese will mold slower than bread.

I hope this helps.