Brie not melting? I have a favorite recipe (brie & mango quesadillas) and used a 60% double cream brie from France. couldn't get it to melt! Ideas?
I have a favorite recipe (http://www.foodnetwork...). I used a new (to me) double cream brie from France. Could NOT get it to melt! Anyone have any Ideas why? Too young? Wrong kind?
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I have made this recipe probably 100 times. I almost always use the same brie... President (brand) Brie, but the grocery store where I bought this cheese, only had a couple choices, all were imported from France and all were cut wedges from a larger wheel (not my preference).
I always try to cut the cheese into as thin a slice as possible - probably about 3/8" thick.
After I choked down the first couple pieces of quesadilla, I took the remaining pieces, opened them up and put them "inside" down in the skillet to try some direct heat. The cheese retained its shape and just got brown - still no melting.