I've gotten President brand brie at BJ's, and it does not ripen any further no matter how long it sits. A while back I was asking here trying to find a recipe to imitate it; but Iratherfly convinced me to make my own cheese, so I used his recipe for Chauorce. It had some flaws, but it was not difficult to make. Even with its flaws, it was better than what I was used to. An imperfect home made Camembert is bound to be better than a stabilized product made from ultra-filtered milk.