Sailor, whenever I have tried fresh fruit, it's never worked out. The fruit would dry up a little and leave pools of liquid around it, or separate from the curd, or cause off flavors. My solution to fresh fruit in cheese is to soak in a solution of heavy citric acid (8-10 TBsp per gallon) and a little metabisulfite (Kmeta, 10-20 PPM, just very little, maybe 1/8 tsp per gallon), then dehydrate at a lower temp in the Excalibur, around 110F. I watch the dehydration and stop it when the fruit is dry, but still has moisture inside. For blueberries, it produces this fruit that still has juice inside, and a slightly leathery skin. Then I use that in the cheese, same as you, after/at salting. The cheese will rehydrate the fruit a little and when you slice the cheese, it all works together.
Curious to see how your experiments come out. I haven't really tried any other ways because I'm paranoid about moisture and yeasts/acetobacter contaminating the fruit.