I used roasted/peeled poblanos as that was what I had, and I like the flavor. I just air dried them for maybe 1 day so they were slightly dehydrated, not totally dry. I had read a discussion on here about not using fresh peppers as that could add moisture to the cheese and create a funky thing during aging.
I have read somewhere here recently, can't remember the topic, about adding something to the milk, maybe to rehydrate?
Anyway, hope yours comes out good!