The preserved leaves won't be good. The fresh ones I only poach them, no need to boil. Olive leaves are too small and too tough. Don't soak the leaves in Brandy, etc. I've made a Camembert Affine au Cidre de la Maison. It should have been wrapped with a handkerchief soaked in cider and regularly hydrated for 14 days (in the cave). I hadn't cider, so I had to use some substitute. It was worth the experiment. On the attached pics you can see the wrapped and the opened cheese.
Don't ignore all kinds of additives into the cheese. Look at the one with wall nuts, you have my permission
to introduce it to the french chef.
At last, it looks like a Tetilla, actually it is Boulette d'Avesnes. It's made from cow's milk + P.Candidum, as a lactic type cheese, formed by hand to the typical bullet shape and washed with beer after blooming.