The flavor profiles of Brie and Camembert are quite similar. Both are typically described as tasting earthy, nutty, fruity, grassy, and even mushroomy. The variations in taste are subtle, but Camembert has a deeper, more earthy and intense flavor and aroma.
At the Market we like to use Camembert as a substitute for cream or milk. For instance, melt it into pasta dishes, including mac and cheese or a simple Brown Mushroom and Camembert pasta. You can also use it in mashed potatoes; just add room-temperature Camembert before you mash them.