You could probably go with either a basic port salut or camembert recipe as the base depending on whether you want to wash the curd or not, and how much moisture you would hope to retain. Vat innoculation with both PC and a B.L. strain. If you go with the port salut make, you could probably start washing the rind promptly and then spray on some PC brine with an atomizer once it starts to color up.
I'll be watching this thread with interest because I've been curious about a PC/BL combination. Usually it is geo rather than PC you find in conjunction with BL. I was considering incorporating all three into a make since many BL treatments include geo already, as in ARN or PLA.