There's plenty of authentic pizza in the US. Just don't go to a chain. Where I live just about every town (even very small) has a pizza place owned by an Italian immigrant and children of such. My favorite closes for a week once a year for the family to go visit.
There are the types that specifically have visible mold. Vast majority referred to as "blue cheese." Shropshire is one. Roquefort another. Creation of most cheese doesn't involve mold. It uses a type of bacteria + rennet. A good bacteria that does it not one that will make it bad or a pathogen.
This version did a MAJOR dick move - the sudden end to main screen without a warning. And since it doesn't have autosaves, that means restarting from last save. The decent thing to do is a simple "roll back and save" screen before that. And easy to do, too.