Me too, more often in my student days rather than recent past though.

If I found mould on my cheese I'd just slice it off, and eat the rest. (Though now I think about it, if I saw bread with mould on it I'd throw the whole loaf away.)

I agree, the bread-type mold must be different from the cheese-type. Maybe the loose structure of the bread makes it easy for the mold to spread thin and quick through the air gaps, while in cheese it propagates more slowly.

Idk, but if there's mold on one part of the loaf the whole thing smells funky.

Hard cheeses are acidic (usually around a pH of 5) and salty. There are only a few types of mould that will grow on it. Lots of cheese producers grow wild mould on the rind of the cheese and it is perfectly edible.