So what gives the camembert that extra flavor and aroma-the french keep their camembert on the balcony/deck weather permitting, so as to not stink the whole fridge up, whereas a brie is a much more easy-going for everyone.
In G. Caldwell's "Mastering Artisan Cheesemaking" she does give one recipe for both of these cheeses, so maybe just the fact that the form is different leads to completely different maturation and thus completely different flavors?