My aim is to reconstruct the wild flora I encountered in the Berner Oberland, and concoct a mixture that will add some of the overtones to the cheese that they get from they native habitat through the milk.
It is amazing how many of the Alpine herbs are really common weeds here at home -things like mallow, lady's mantle, cowslip, etc. and how many of our special herbs are weeds on the mountains.
If you want a simple mix that has a good alpine aroma, mix together sage and rosemary. If you want a little fuller alpine aroma add some thyme, parsley, and marjoram.
What I have considered to do is to use the normal 10 day schmier cycle, then let it go a week with the normal dry/maintenance cycle before rubbing with an herbal mixture. The herbed cheeses are all going to be softer cheeses. I know well that flavors do not so easily penetrate a harder cheese. Our harder cheese will get its herbs either from an infusion or through the brining process (likely both)
I am also considering doing a cheese with an herb layer in the center. Pack the form with half the curd, sprinkle on a generous layer of herbs, then put on the other half and press together. This would get some herbs inside to flavor the cheese, and also would have a nice look to it.