I was just wondering about the idea of using store-bought curd (like this:
http://www.aoap.com.au/content_common/pr-cheese-portion-control_low-salt-goat-curd.seo ) for making a selles-sur-cher type cheese. Would it be possible to just buy a tub of curd, air-dry a little if necessary, and then sprinkle the surfaces with salt, ash & PC spores, and leave it to ripen? Has anyone tried this? I adore goat cheeses, but at $5/litre, the pre-made curd is comparably priced, especially considering the convenience.
I'm asking because I've just been given two tubs of the stuff, and am trying to decide whether to just eat them, or to add them to the prospective-Valencays which are currently draining in my kitchen.
Just as a note, this curd tastes a bit mild - not as sour as a chevre, say. I don't know what they use to culture it. I know that PC can be sprayed on to the surface & it will slowly invade the cheese from there, but is it possible to apply some additional mesophilic culture this way as well?