For what it's worth, I'll describe a related experiment of my own.
I made a cheese I called "Red, White, and Blue" on 7/4 to serve 9/3 last summer. (Independence Day and Labor Day, Ammie holidays). I cultured and renneted and cut two separate pots of ND goat milk. To a one gallon pot I added PC and geo to the milk. I added powdered PR culture to the 2 gallons of milk in the other pot. I drained the blue curds and then placed them in a muslin lined tomme mold. I covered that with a thin, widely spaced layer of rehydrated sun dried tomato strips. I topped that off by ladling the white curds on top, adding bits of sun dried tomato throughout that layer. I pressed under light weight without flipping.
Once dried I pierced the blue layer all over, extending the skewer half-way into the white layer. As it ripened the PC growth extended over the exterior of the blue layer, but was spottier than it was over the top of the cheese inoculated with the PC. I didn't pat down or brush the PC growth at all. When I cut it I found that the blue veining did not extend into the white curd. The softening of the blue curd layer from some PC invasion was perceived, but to a lesser extent than in the "red and white" layer. The different layers were distinctly evident, but had begun to meld noticeably.
It's a bit fussy, but I suppose one could do something similar for a cambozola, burying the blue curd within the white curd when filling the molds, if you didn't mind running two separate make pots at once. I run two pots with some frequency for layered cheeses out of necessity. My largest pot suitable for Cheesemaking right now is only two gallons and my tomme mold works best for makes of at least 2-1/2 gal. Forming curd identically in two pots is near impossible so I usually go for distinct layers, like two different milks in a morbier style cheese.
As for the "Red, White, and Blue" cheese, it was good, but a bit over-ripe at 60 days. It really should have been eaten between 5-6 weeks. The tomato was interesting, and I'll likely try something like that again in a simpler cheese like a cam (toward the idea of a champignon). It was a bit busy in this cheese. A fun novelty, but a few too many flavor elements at once.