Sorry, for the mistype in the OP saying mold, I labelled the thread Bacteria-Mold but in the post I said mold.
I just looked at Wiki which says:
As my biology is only high school level, and thus a long time ago, can someone help me simply understand the difference between fungus's, mold's, and bacteria's? I believe that fungus is a type of mold but that's about it.
Also, for Carter, I suspect you are right, if a mold is well dominant in a cheese, it can fend off others. All I know is my new Camemberts were in the same box as the Stilton and it's new mold was able to fend of the well established fungus and my new Limburgers bacteria were in a separate box and were not able to fend off the blue mold and now show no sign of the initial slipperyness that I assume was from the B linens.