A washed curd cheese is sort of the easy way out because that will help naturally mitigate some of the acidity from the berries. However, I do both blueberry and cranberry variations of my Rhapsody En Bleu (Stilton style) all the time, so the Fourme should work. For me the trick seems to be giving adequate time for the berries to rehydrate and uptake the baking soda. I also only use fruit in cheeses that are salted, not brined.
I am going to try using fresh, not dried, berries in a Butterkase very soon. I will soak them in StarSan for about 10 minutes to kill off any unwanted microbes. Then I will rinse and soak them in my normal baking soda/Natamax solution for a couple of hours before mixing into the drained curds. My goal is plumper looking berries. However, keep in mind that the pressing process alone will "pop" many berries anyway.
I don't know for sure, but I suspect that at least some are milled after aging, the fruit is added, and the cheese is re-pressed. This would require more pressure than most home presses can handle. Perhaps Francois and LB could give us some hints about how the big commercial guys use fruit and berries.