wich type of cheese moldes the fastest?
472278
Cheese is a product made by introducing mold to milk fat, so it is all moldy when you get it.  Blue Cheese has the mold visible when you buy it (It's the blue part), so I guess you could say it "molds the fastest," since it contains visible mold when you buy it.  Sorry, it's not on your list.  Just scrape it off and eat it. That's what I do and it hasn't hurt me at all . . . at all . . . at all . . . at all . . . at all.  Maybe a little drain bamage.
482359
Type 'moldy bread' in google images.  There are plenty of pictures there.
404128
www.fastseduction.com
4982
Did someone say CHEESE?!?!  I LOVE cheese ... especially extra sharp cheddar, smoked gouda and brie
581430
Opera is the fastest. Firefox is a lot of hype:\nhttp://mywebpages.comcast.net/SupportCD/FirefoxMyths.html
407237
Have you checked bass pro?  I know they carry smaller molds.
497999
a cheese sammich right?
570966
Blue cheese is a general classification of cow's milk and/or goat's milk cheeses with a blue or blue-green mold.\n\nRoquefort cheese is a particular bleu cheese that is made in the south of France. Some other blue cheeses are Stilton (England), Gorgonzola (Italy), Danablu (Denmark), and Americas' entry, Maytag Blue Cheese. These are just a few, there are many more blue cheeses.\n\nThe blue mold in these cheeses is due to mold spores from Penicillium roqueforti or Penicillium glaucum, etc.  Originally each of these cheeses were produced in caves in their respective areas, where the mold was naturally present. This combined with the unique nutrients that the mold grew on in the caves affected the flavor, texture and blue-green color of the mold in each of these cheeses. In the beginning, this was most likely discovered by accident when cheeses were stored in the caves, and they developed mold. Then someone decided to taste the cheese that others might have thought to be ruined, and realized how exquisite the taste had become.\n\nMost blue cheeses today are either injected with the mold, as with Roquefort, or the mold is mixed right in with the curds, as it is with Gorgonzola, to insure even distribution of the mold. Most of these cheeses must still be aged in the original caves where they were developed to bear the name.\n\nThe process for making America's ‘Maytag Blue Cheese’ was developed by the Iowa State U. in 1941 (it is a process for making blue cheese with pasteurized milk.) Production was begun by Fred Maytag II (of dishwasher fame) when he heard about the new process. Maytag blue is also aged in specially designed caves.
835376
here is a link to one\n\nhttp://www.snapfiles.com/reviews/CdCoverCreator/cdcovercreator.html
889696
Take soft cream cheese, on top of this put pepper jelly, and wheat thins placed around the dish, not only real good, but a pretty dish. The pepper jelly I use, I made, it is green, but can buy in grocery stores, in red color. I also made some yellow color, used food coloring, it never changes the taste.
743946
I'll take the can any old day!\n\nBut on food network I saw some great recipes.  especially one made in a turkey shaped mold.
178262
slice the bread and freeze it; take one slice out at a time.(that prevents mold) good bread begins molding in three days. You must be buying real bread because most store bought bread can sit on the counter for months and never mold
1079424
Any fast food\nChocolate in large amounts\nFried food
207531
Neither! Cheese is cool!
429336
I saw the other day you could mix Mentos and Soda with explosive results.  Jobwise, you could look at food manufacturing plants.  They always need people to test the viscocity of twinkies or the acidity of Coke.
74250
Here are a couple of links to try:\n\nhttp://www.moldpro.org/google.html\nhttp://www.moldcareer.com/\nhttp://www.iaqa.org/mold_rem_training/moldremcert.htm
736321
Quickest to 100 TDs? Yes\n\nBest ever? No way.