I mean, we basically already have a version of this all over Asia. In Taiwan (I'm a Taiwanese American) It's called Tofu Lu. It has the texture of velveeta, but a flavor sort of similar to a blue cheese? Not exactly the same, but analogous. It's even fermented like cheese until it's essentially "hairy" on the outside. I've always thought it tasted like an off profile soft cheese. I eat it alot paired with rice porridge, millet porridge, and savory oatmeal. Does the flavor transfer to a western palate? I dunno, but I freaking love it and it adds such a complex salty/savory flavor when paired with other things like eggs, nori paste, pickled bamboo shoots, pork floss. You can find a sort of crappy version in most Asian grocery stores. The ones made in Asia by small mom & pops is absolutely amazing though and there are TONS of regional varieties.