Tiarella, I've ordered a camembert making kit and recipe came from the supplied leaflet So mistake was not using iodised salt, but actually brining it? lol
Well, I usually make Brie rather than Cam but they are the same except that a Brie is a thinner cheese and a Cam is taller. I have recently heard of brining other soft bloomy cheeses so it's not the first time I've heard of brining a softer cheese.....it's just the second time!
Usually the recipe says to sprinkle salt on all sides. Brining actually is probably an easier way to have the correct amount of salt. Not sure what it does to the rind. I did just try brining a version of a Humboldt Fog type cheese but haven't tasted it yet. In fact, I better wrap that one tonight and get it in the fridge.