Curd is actually curdled milk from which cheese is made. In the Midwest, curds or “squeakies” are enjoyed on their own.
Cheddaring is an actual term used to describe making traditional cheddar. Small curds are separated from the whey then cut into slabs and turned over and stacked. This is repeated several times to help drain additional whey and aid in the development of the proper acidity and body of the cheese. These slabs are then cut or milled into curds and placed in cheese forms and pressed.
Cheese can be made from any milk. The most common are cow, goat, sheep, and buffalo milk.
It is important to remember that cheese is a living thing. It is continuing to evolve even after you bring it home. When mold develops, this is not necessarily a bad thing. If it is a harder cheese, just cut off about 3/4 inch, and enjoy the cheese.
Many cheeses develop mold on their rind as they age in caves, or coolers. This is all part of the process, and often times this mold helps develop the flavors of the cheese.