Will a camembert melt in milk?

Looking to make some mashed potatoes / potato purée. I have some leftover camembert in the fridge and would love to toss it into some milk and incorporate that mixture into the potatoes. I’ve previously incorporated cheeses like Gruyère, manchego, and chèvre into potatoes but have never tried camembert. Would this work or would I just end up with a goopy-milky mess? Thanks

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