...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??
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