Because of your job and passion, you are the guru on this type of subject so I'll definately take your word on it for the French Brie. I assume the Canadian Brie that you had was also made from non raw, ie pasteurized and homogenized milk. Camenbert and brie are still very popular here in US, I remember once ages ago having a deliciously oozy one where middle slowly oozed onto plate! How do you do that? I assume room temp and at peak of ripeness or is it not possible with US brie / camenbert?