We are fans of the Herve Mons cheeses.
When we saw the truffle mascarpone layered camembert at Whole Foods we were captivated. It was worth the splurge for our palates and our minds. The cheese was ripe and pliable, not a molten mess. The truffle layer was a thick band of mascarpone blended with truffle bits and truffle oil (or so it tasted). The mascarpone layer was very similar in texture to the cheese, and that was the brilliant idea. We have seen gorgonzola layered with mascarpone many times as a torta. The layering of the truffled mascarpone in the camembert was deliciously smart.
It triggered an avalanche of ideas. What flavors may we introduce using a mascarpone layer in the center of camembert or other soft cheeses? We could add chestnut, squash, corn, hay, coffee, eggnog--the possibilities are endless. And does it have to be mascarpone? Can we use homemade cream cheese? If we are making our own cream cheese then we can explore a tremendous range of flavors and infusions. What about using coconut cream cheese?
May your ideas be plentiful and the results be delicious and thought-provoking pleasures.