Search my posts, I think there is a recipe in there. With cam and brie, traditional recipes are basically pretty similar, it doesn't matter much which you use.
I just stressed sloppy as I recall this cheese having a very acidic, flinty texture. This would mean you cut the curds giant and use only a stir or two. A flinty texture is from lots of acid and whey staying in the curd. I would also try just ladling (no cut and stir) but only if the curd is set really hard.