Not sure how this will turn out, but I made a lactic cheese with raw goats milk and then covered two of the three with nettles. The cheese was molded for a few days, and dried out for a few days (cold kitchen). Then I salted and let the salt absorb. The next day I took frozen nettles, dipped them in a medium heavy strength whey brine and applied them to the outside of two of the cheeses. I left one plain for comparison. Hoping that the penicillium will grow over the nettles and it will look sort of like cornish yarg cheese. They'll sit on the counter till the mold starts to grow and then will be moved to a cooler to age.
That is a good idea. I hope it turns out the way you are hoping. AC4U