Actually, I have to do a correction here. You can make cheese without any mold at all. You can age it without mold spores and even make cheese in a completely sterile environment as long as you can get it to curdle. It really depends on the TYPE of cheese, and if you age it or not. :-)

I live in Wisconsin, USA. There is a reason we're called the Dairy State, and why many of us are called "Cheeseheads." I've made it before out of goats milk.