Let’s get that nagging question out of the way. The difference between Camembert and Brie? Hardly any. Brie is slightly creamier and milder, but if you love the one, you’ll love the other.
Using the same basic recipe, Brie is made in bigger wheels than Camembert, so the ratio of white rind to cheese is less in Brie. On the day that it’s packed, the wheels are cut in wedges (so there’s no white rind on the cut edges).
When white rind cheese is young the texture is “chalky”. As the cheese matures from the outside to the inside (by the enzymes of the moulds) the curd starts to break down and the chalky part become smoother. Camembert Ready–to–eat is ready to be eaten any time, with no chalkiness.