This is a general question about cheesemaking methods, but I'll use my specific example. When you make a significant mistake with a cheese, instead of waiting to see what happens and hoping for the best, what can you do to take that cheese into a new direction.
I realize that this would be fairly cheese specific, but I'm looking for some ideas on any kind of cheese. I know that many people turn a too hard/dry cheese into a grating cheese, but what are my other options.
As for the specific example:
I recently made a butterkase that will almost assuredly not become a butterkase. I didn't use enough rennet (el cheapo junkett) and I didn't have the time to wait for it to set correctly, if it ever would have. As a result, I wound up with fragile curds that shattered when I tried to stir them. I was able to get a halfway decent yield out of them by pre draining in some cheese cloth, but logic (noob logic) tells me that the cheese will end up much drier and more crumbly than I wanted. I was able to press it into a normal shape and it survived brining.
What should I do with the cheese now? I'll save the blue mold for something that was intended on being blue. I was considering rubbing it with a brie I have in the fridge, but it's way too tall for that, and cams are high up on my list of cheeses to try soon. I was thinking of trying to capture some natural bugs on it and let them grow, or try my hand at washed rind stuff.
Any opinions, ideas, criticism, money pictures? Crazy or otherwise, I'm open to suggestions.