Brie is not at all what you might be thinking on, @woftam
It’s a mild cheese, definitely cheese, but I use it more for the mouthfeel I can pull from it at lower amounts… around .2% up to .4% in combo with Greek Yogurt at .12% or 3 drops in 30ml, with flv Cheesecake between .8% up to 1.4% turns that cheesecake flv has that tries to be an upscale cheesecake into something a bit more believable, and tastier. Some pastry zest with graham cracker can complete it for a cheap quick “greasy spoon” type restaurant… if you add some Starch Base to smooth the graham cracker into something home style… so many ways one could spin a really believable cheesecake. 
brie, used at .8% along with the cheesecake at .4% with sweet fig and some cinnamon crunch… is fantastic too
try some milk and honey with that at .6% and you have something delish!