I think my Brie mold infected my American cheddar, can it turn into a Brie-like cheese?

I stored my American cheddar in the bag I usually use to store the discount soft cheese I buy (primarily Brie but occasionally Camembert or chaumes is on sale) and I’m fairly confident that the Brie mold infected my American cheese.

I would have to assume the environment is not optimal for it to do what it does to Brie (different fat content, ph, moisture, alkalinity) but I wonder what are the odds that it can soften or enhance the flavor of my cheddar.

I tasted some if it, it tasted like a plain cheddar with a mild Brie aftertaste. I melted half on some naan with ghee. The rest I’m going to culture and see what happens. Odds are it just gets blue/green mold within a week and I have to throw it away.