[Cheese] Cheese from soured cream

[bobobrazil10]

I'm a neophyte cheese maker.  Today I found some old heavy cream that 
had been in the back of a friend's refrigerator for 3 months.  It looked 
like sour cream, but smelled like Brie.  Is there a good reason not to 
try to use this to innoculate some milk and make Brie?  I realize this 
may be a dumb question, but that's what mailing lists are for, right?  
Thanks for the advice.

Scott