Has anyone baked with camembert cheese and/or scapes in their bread?  I like to play around and experiment with cheese in dough and usually have no issues.  I made my usual sourdough (5 loaf batch) and added 1/2 large camembert loaf and approx 6 scapes, adjusted the flour to make a little stiffer.  Didn't rise much, which sometimes happens with the cheese addition, but looks nice out of oven.  However, you would think I dumped a pound of salt into the dough.  You can't taste either the scapes or the cheese because it is SO salty.  Is camembert a high salt cheese?  there is only 1.25 oz of salt in my sourdough batch so the only thing I can think of is the camembert.  Any ideas?