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That would depend upon the conditions that exist, the quality of the cheeses, the presence of anti-fungals, etc.

American has been processed and probably heat-treated. The Swiss you are referring to might be natural, though there is processed Swiss. I'd vote for the natural going moldy first, but this sounds like a good science experiment.

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14y ago
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13y ago

Swiss cheese takes the longest to mold

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15y ago

the yellow one

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Q: Which cheese molds first?
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