I’ve never used store bought cheeses for my cave, but definitely use them to inoculate cheeses, especially p. candidum cheeses.
60ml distilled waters around 30C , snip a bit of the rind off the store bought, mash into a liquid, add to the milk, and pretty soon Viola says you have a surface ripened fromage.
Like Mike, I’ve done blues, but much as I love a blue, they tend to really muck up a cheese cave. Until I can swing a second cave, not near my current cave, I’ll avoid the blues.