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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