Mold on cheese is primarily affected by temperature rather then light, however scientifically light does create heat, so keeping it out in the sun would promote mold on the cheese.
provolone or cheddar
American, cheddar, Swiss, and provolone! :)
Your choice. But, I would recommend cheddar or a mozzerella provolone mix.
No, the taste is too different
It's a combination of three cheeses. Swiss, provolone, and cheddar. The walls are cheddar, the floor is provolone, and the ceiling is swiss. You should visit it before the cheese ages too much and becomes more expensive.
Cheddar, Brie, Swiss and then probably Cream Cheese. This answer depends on what country, In USA Id say Cheddar, Mozzarella, Jack, Provolone,
It depends on the dish you are making. In many situations, Provolone could be used as a substitute for Swiss; although the flavor is different, it slices and melts similarly to Swiss. It's difficult to think of any way that Feta could be a good substitute for Swiss.
rainbow, cheddar, colby, provolone, swiss, gouda, feta, montereyjack, farmer, freashcurds, and much much more.
Queso provolone
White American cheese, mozoarella!!yummy French cheese Camembert, Roquefort,Brie,
No, Provolone cheese melts faster because it is semi-hard, and Swiss is hard.
We mostly produce more of cheddar cheese! But California produces a lot of cheese to so it might be a tie!