Yeah, not much seems to happen to Brie - it stays fairly mild. Unlike Camembert, which gets significantly stronger and runnier over time.

It depends on the Brie - pasteurized or not, from Meaux/Melun/etc. I find Unpasteurized Brie de Melun to be very strong.

> It just turns into a firmer cheese by then

Really? I thought it was the other way around, starting relatively firm and liquefying as it rots.

Maybe by the end. It turned into more of a gouda texture; more effort to cut vs how soft brie starts off. Maybe it was drying out.