that a very interesting problem.
my guess is that if you wrap it in a damp towel, + plastic bag
it will take some time for the moisture to penetrate to a depth that helps you turn it into something softer
you can then process ' as usual ' during that time , the normal flora on the surface ( cheese yeast or cheese bacteria )
will be having a very tasty time . this might enhance or be problematic when eating
I have no idea at what temp this cheese would melt.
Id try this : seal the cheese in a plastic bag ( SV VacBag , or freezer zip-lock ) with very little to no air
SV or similar 130.1 F it then might be soft enough to do something with . or add a little water to a similar bag system
and see. it its getting soft , but not soft enough @ 130.1 F , increase the heat
then chop it up , and put it in something , like a casserole .
nothing sacred about 130.1 F
at some temp , > or < than 130.1 F the cheese will ' split '
use it all in a casserole.
