"A similar cheese to brie, Camembert is formed into smaller wheels and may have a slightly more robust flavor than its larger cousin." -igourmet.com
I'm a huge fan of Camembert. Most cheese-lovers are, except for my friend Kristin. Like the quote above suggests, it is similar to Brie, as in it is super runny when room temperature, but it has a more distinct taste than most Bries. (Brie cheeses are misleading though- the good ones from France are smelly and more strong in taste than the ones we can purchase in the USA.) While living here, we've managed to try a small variety of Camemberts and a couple Bries. The Caprice de Dieu is really easy-going and a favorite of mine. It doesn't have the real Camembert taste, though. Its appeal is its wonderful creamy texture and ability to go with any meal. Most recently, we tried le Rustique de Printemps, which just means it's made with milk produced in the springtime. It was pretty good and had more flavor than the Caprice. If you're after a true Camembert, it's best to get one from a fromagerie or somewhere with special cheeses. In the US, this kind won't be available because it's not pasteurized. C'est dommage! You will just have to try the real thing in France!
Truly Dave's opinion: "Camembert makes your fridge stink!! In order to prevent the smell from affecting your taste buds, it's best to eat it fresh. I prefer firmer cheeses, cause they're more processed (what an anti-cheese person!) and remind us less of the original source, aka 'cow extract'."
Dali's famous painting, The Persistence of Memory, was supposedly inspired by the runniness of Camembert cheese:
"After his [Dali's] meal he noticed some half eaten Camembert cheese and how runny it had become on account of the heat of the sunny day. That night, while he had been searching his soul for something to paint, he had a dream of clocks melting on a landscape. He went back to the unfinished painting he had been working on, which had a plain landscape with rocky cliffs in the background and a tree on a platform. Over two or three hours he added in the melting pocket watches which made this the iconic image it is today." -Wikipedia
This makes me love Dali and Camembert even more!