I have tried this recipe with Brie only, and found it (a) expensive, and (b) not particularly successful. The cottage cheese/Brie mix gives a better texture while retaining the flavour of the Brie. Make sure the Brie is at room temperature when you use it, and fairly mature, as it's easier to mix. A chilled, young Brie will need to be mashed or chopped.
Take a crust ynche depe in a trap. Take yolkes of ayren rawe & chese ruayn & medle it & že yolkes togyder. Do žerto powdour tynger, sugur, safroun, and salt. Do it in a trap; bake it & serve it forth.
Form of Curye; Medieval Cookery (SCA)