My prediction for which cheese molds the fastest is that the Provolone molds first, then the cheddar, and that the American cheese does not mold at all. I also believe that when the provolone grown mold, the mold will spread faster than the others. Cheddar will be next in the mold speed, and the American will be the slowest, since it will not have any mold on it. Overall, if I am correct, Provolone will be the fastest molder, Cheddar the second fastest, and American the slowest.