Chill it well (but don't freeze!) and then grate it into salads or onto jacket potatoes.
Or try a deep fried, bread crumbed camembert? Here's a recipe from the BBC food site - it's from a selection by Anthony Worral Thompson. It's a really nice way to use camembert, the orange compote makes it really tasty - and a change from the usual redcurrant or raspberry coulis or other fruit sauce....
For the camembert:
570ml/1 pint vegetable oil
85g/3oz plain flour
1 egg, beaten
For the orange compôte:
½ orange, cut into chunks
30g/1oz fresh chervil, chopped
30g/1oz fresh thyme, chopped
150ml/¼ pint white wine
1. Heat the oil in large saucepan.
2. Preheat a small saucepan.
3. Dip the Camembert first in the flour, then the egg and finally the breadcrumbs.
4. Drop the cheese in the hot oil. Deep-fry until the coating is crisp and golden.
5. Place all of the ingredients for the orange compôte in the small saucepan. Bring the wine to the boil and then simmer for 3 minutes.
6. Remove the cheese from the oil and drain on a kitchen towel.
7. Remove the orange compôte from the heat.
8. Place the cheese on a plate. Serve with a spoon of the orange compôte.