An aged or ripened cheese with mixed in honey, jelly or jam is like the holy grail of cheese.
Francois. Please explain. Do you mean that nobody has done that successfully? Why not?
I have a vacuum bagged Emmental with blueberries aging right now. Looks fantastic but it needs at least another 30 days before I open it.
How about making a layer of jam in the center of the cheese? Put curds in the hoop, add the jam, and then add the rest of the curds.
About the only thing that's worked for me is using a solidified or partly dehydrated addition. Dried cranberries, blueberries, bits of mango, etc.
Many reasons it doesn't work. First of all, lactic bacteria eat primarily lactose. Other bacteria and yeasts glucose, sucrose, fructose, etc. Lactic bacteria will consume a small amount of other sugars, but the byproducts are usually not pleasant. Same with other bacteria and other sugars. The solid fruit bits work because they have a few things going for them. One, usually a skin of some sorts that naturally prevents bacterial penetration. Two, a similar moisture level as curd. And three, they're typically incorporated into the curd and pressed inside, and are not liquid, so there are no weird seepage/water issues like Francois noted.
One way you may be able to accomplish an addition (I've given this a lot of thought lately because it's technically challenging), is to encase the more liquidy part in a casing of some sort, so that nothing will penetrate it, yet that would not show up when cutting. Maybe some sort of modified starch or gelatin. Another option may be to inject a filling inside, like you do with a puff pastry. Perhaps use a dissolveable ball, put it inside and press, and then inject a jelly into the resulting cavity after the cheese has aged?