And I was thinking either of those two, depending on what you were finally aiming for, ie: a soft spreadible cheese, or a harder cheese.
I was also thinking with the Jack, that you could stew the apricots in a bit of water to soften and cool, (like the peppercorns are boiled for the pepato), then the apricots and juice could be stirred through the cheese just before it is poured into the mould and pressed. Thought that process might impart a bit more of the flavours, and any excess moisture would be expelled with the pressing.
Anyway just my thoughts.