I finally opened the American Camembert, Presidente Brand, and it was ok. It tasted like brie but firmer. Besides the texture, if you put them side-by-side, I couldn’t tell them apart. Nothing to write home about, I’m assuming @Presunto non-pasteurized Camembert is much better. From the cheesemonger’s description, the closest thing in the US to non-pasteurized, French Camembert is Triple-Cream brie, or just Triple Cream. They both have that fatty, lusciousness that is so desirable.
I’m going to make some bacon jam and make grilled-Camembert, bacon jam sammiches tonight. No cheese is bad cheese.
Side-note: I found some non-pasteurized cheddar at Whole Foods. I don’t know how they can sell it, I thought it was illegal? Anyways, the milk taste was more pronounced and it had a creamier, smoother mouth-feel. I liked it but I wouldn’t pay $15/lb for it.