@rookhawk we refer to both as mould.
We also are taught penecllin came from a mould.
If you think of a bathroom that has no exhaust you might get mould growing in the corners or the grout lines. Black green probably white too.
Bread will get green mould after a few days or a week
We can also by Salamis with the white mould or try make it.
Looks like you have done a lot, I've always hoped to. A meat ageing cabinet would help to make different things in any season.
The Italians here make fermented Salamis in Winter. That's starting in June for us.
That's what I'm hoping to do. Make a simple salami without too much expense or equipment.
When I think of green and black moulds, I think of a painful death with a bit of necrotizing fasciatis along the way. I’d be concerned to be cultivating charcuterie without a starter mould (desirable white) and really tight temperature controls.
But then again, I’m a rank amateur. Surely there is an Italian grandfather somewhere that knows by the amount of dew on a leaf in the AM which sausages he can cure that evening. I do not know how to naturally grow only safe mould unless I use starter and the steak ager.