American cheese is NOT CHEESE, just a yellow cheese substitute.
Marmite is great on Camembert, especially one that is well matured, basically it has to be as runny as the Marmite, then you add just a touch. Marmite is also a great cooking additive, makes for a magic in any savoury sauce, and a nice counterpoint to chilli.
reminds me, must add Marmite to the shopping list, along with some more "Lord Of the Ring" chilli sauce, along with the garlic and ginger Peppadew that I love. Funny enough the garlic and ginger does go down great with plain cocoa, made with pure full fat cocoa powder and hot Jersey milk, as an aperitif on some biltong.