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 ( 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?

Beehive Alchemy


Debra July 30, 2014
if you try a different Brie, you might find more meltability. I find president brand to be not very Brie-ish at all. try a French Brie if you have access.
Beehive A. July 30, 2014
Actually the President brie melted beautifully, it was the French brie that wouldn't melt AT ALL. I am trying to figure out what to avoid next time. I am thinking that it was maybe a bit young... It retained its shape easily when I cut it and the mold on the outside was white, soft and fluffy (which I think indicates a young cheese).
Beehive A. July 29, 2014
Thanks Tasha,
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.
Tasha July 29, 2014
Brie takes a but to melt. How thick is it? Is it exposed? Actually I'll look at the recipe haha
Tasha July 29, 2014
Yea I don't know why it wouldn't melt. Perhaps it's too thick for the time and heat you're using. I
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