This research shows how wild molds can rapidly evolve and adapt when growing on cheese, becoming more like the domesticated molds used in cheese production. Within just a few weeks, wild molds lost their blue-green color, produced fewer spores, stopped making toxins, and started producing pleasant cheese-like aromas instead of musty smells. This process happens naturally in cheese aging environments. Impacts on everyday life: • Demonstrates how safe, flavorful cheese cultures can develop naturally from wild molds • Suggests new ways to develop novel cheese cultures for unique flavors and textures • Helps explain how traditional cheese-making practices led to the development of modern cheese cultures • Shows how changing an organism’s environment can rapidly alter its characteristics • Provides insights into making fermented foods safer by understanding how harmful traits can be eliminated