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I purchased some "Aged" and "Mild" cheese from a Trappist monistary in Kentucky, USA that was quite good. Any suggestions as to how I can go about using some of this cheese to make a "clone" of it? It doesn't say what kind of cheese it is but it seems to just be a basic cheese with the flavor coming from the inoculum. The Aged and the Mild are the same thing it seems, one has obviously had more time to develop the flavor.

Can I just cut a chunk off of this commercial cheese and add it to my cheese somehow?