Thank you for the great insight smilingcalico, I was considering using a dry blueberry with my chevre, during trials, I rolled my cheese so that the berries would stick to the outside, another trial, I blended the berries with the cheese after my first draining phase. The former process provides a somewhat drier end result, whereas the later absorbs moisture and the berries begin to re-hydrate within a week. Personaly I like the blending since it's easier, and the finished product looks good. My primary objective is safety, so I was wondering which way to go. Also, you mention boiling for a short duration, how much time would that be? I have tasted some cheeses that had fruit on the outside, but never bothered to read if it was somehow treated with a preservative.