Hi,
has anyone here experimented with taking a scraping from the rind of a store-bought cheese, rehydrating it, and then spraying it onto a new wheel? I'd love to experiment with some of the rinds of the more unusual Washed Rinds and Tommes from France and Italy, but I'm wondering if this method has any chance of success, or if I would just end up contaminating my wheels with whatever had taken up residency in the weeks since it went from the affinage caves to the cheese counter.