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Well, I don't care much for Camenbert and Brie, but Port Salut is yummy. :) That is also a soft cheese with a rind on. Of course, there's always the good old cheddar! ;)
See attached photo!
And here's more:
http://www.alltheweb.com/search?cat=...&_sb_lang=pref
Brie Cheese, baked inside a pastry shell until done, then sliced/spread on "nice" crackers (no offense to Ritz or anything) with a white wine.....ah......carb heaven! Throw some grapes along side, and you have a meal!
Zara, I like Lancashire cheese too, though my most favourite English cheese is Cheddar, the more mature the better.
Randi, I tried Port Salut for the first time a few weeks ago ... yummy!
I spread some softened Brie on toast today, perhaps not the 'correct thing' to do but it was so nice!