Omelet wrote:
>
> Rather than making it from a processed (cream) cheese, why don't you
> make some raw cheese using milk and rennet first, then inoculate it? I

Because that's a lot more work.

If I can roll around a block of cream cheese
in cheese rind shavings and get a good result,
is that not a stupendous breakthrough? Wouldn't
that be like making a fine wine out of Welch's
grape juice? An unlikely approach, but maybe
it would work.