Ah my friend, most cheeses actually aren't made using mold. Instead, they are curdled using rennet or another substance. Rennet originally came from the stomach of young calves that were killed for veal, but now can be made artificially, though another coagulants are used to cause the milk to create curds as well. The curds are then strained from the whey, salted, and, while some are flavored and sold as fresh curds, the rest are packed into shaping frame presses that are tightly squeezed to squeeze out the whey and cause the curds to come together as a wheel of cheese. Then these wheels are dipped in edible wax and allowed to age. The aging process also does not mold them due to the salts and the coating.

Now, some types, such as Swiss, Blue Cheese, Blue Cheddar, Gorgonzola - which is basically an italian-aged blue cheese, Bloomy Rind cheeses, etc., have mold. However, most cheeses do not. Cheeses age the way they do, and have the flavors they do, depending on what is in the brine that is used to cure them. And what flavoring and coloring is added to the milk before the rennet is added to cause the curdling.