You can always have your soft cheeses heated up and with all nice bread and chutleys.

Perhaps a piping hot/warm soft cheese - with a sweetish, somewhat acidic, accompaniment to cut through the milky richness - will be better for the vari-wobbles than something be-fridged with stolidity?

Also, were you beset only by cheeses of the moo-moo variety?

Warm cheese, now that's a new concept.

I can report no wobbles overnight, so science has proved that it was the Brie wot dun it, and I can finish the Camembert without fear. Possibly warmed up as you suggest.

I don't mind goat's cheese, but I prefer cow. Or sheep, like delicious manchego.

Interestingly, this Christmas I forgot all about my Brie-based travails listed in this thread, and bought Brie again. It hasn't made me ill so far. Probably because I haven't eaten a stupidly huge amount of it this year.

I've also got St Agur and Comté.

Comté is my favourite cheese.

It's fine stuff.

I had a sprout once. I think I would've been primary school age. I said Never Again and have stuck to that.
Try putting a sprout on my plate and see what happens

I currently have no sprouts. I ate the last of my bag of frozen sprouts, about three days ago.