...in my attempts to recreate the Bymark burger @ home, I keep fumbling with this ingredient. I've tried run-of-the-mill brie, which lacked both depth of flavour and aroma.
I've also tried using a camembert, and debated whether a reblochon would do the trick.
At the risk of over-thinking this solution, can someone tell me if Brie de Meaux and Brie du Monte are the same thing??
66 Wellington St. W, Toronto, ON M5K 1J3, CA
Updated 3 months ago | 0
Updated 5 months ago | 16
Updated 1 year ago | 1
Updated 1 year ago | 2
Updated 12 months ago | 2