Very much like a Brie, good thing about Xmas is we get get a lot of different Brie's with infused flavours, like sloe gin, cranberries, mushrooms or Brandy etc. So plenty to try out.
Tried a Camembert a couple of weeks ago but that just collapsed and oozed everywhere, Brie or Brie type cheeses seem to hold themselves better within the rind. Could have baked it a high temperature as normal, but wanted to try it on Smokeboost for a period of time, certainly worked well for my tastes
