I could be way off base here since I'm just using my experience as a brewer as a guide, but it was my assumption that the lowered pH is due to the culture consuming lactose and excreting lactic acid. And since that process is destructive.e. lactose is broken down and can't be reformed--then once your pH goes too low there is no going back. The only way I could think of to remove acidity from a cheese that was too sour would be to re-mill it, soak the 'curds' or whatever you would call them in a higher pH liquid, then re-press. Again, this is assuming that the lactic acid would want to maintain an equilibrium with the liquid you were soaking it in, and again assuming you could re-press it at all. I've never tried, though I have a couple of loaves that are way too sour that might be candidates.
In any event, the flavor would likely take a hit as well, since this would essentially dilute the flavor compounds that had developed during the initial aging. Again, I could be totally wrong since I am basically pulling this out of my posterior.