Overall, all three cheeses showed amazing results. The American cheese had no significant change whatsoever, which leads me to believe that American cheese is not actually cheese. The Cheddar smelled terrible and had flat, blue mold covering an entire half of it, which leads me to believe that Cheddar has a hard time starting to mold but when it starts to mold it goes at a very fast rate. As for the Provolone, it formed mold first and had a slow but steady rate until the end. Overall, it seems that the Provolone has a slightly faster mold rate than the Cheddar, even though it looked like the Cheddar was faster. This teaches me that most cheeses should not be left out from refrigeration, and that no matter what, all cheeses, except American, have their limit before they go bad.