If you leave cheese at room temperature for too long it will go bad. But why can they leave bread baked with cheese in or on top of it tosit on the shelf at the store for days and it’s still fine to eat?
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Raw cheese still has active cultures in it, whereas cheese bread (which will eventually go moldy) has been baked, and the cultures are no longer active.
What cheese bread are you getting off of a shelf?
It kind of depends on the cheese. Fresh cheeses don’t do great at room temperature without controlling moisture and salt content. But aged cheeses are usually just fine the will often dry out well before they ‘go bad’.
Your question is based on a false premise.
Cheese bread will go bad. It just won’t go bad as quickly because the live cultures in the cheese have been cooked off.
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