Camembert and Roquefort cheeses may be on the verge of extinction in France

게시됨 2024년 2월 22일

Tridge 요약

French cheese production, specifically Camembert and Roquefort, is under threat due to the depletion of specific strains of fungus used in their production, according to researchers from the National Center for Scientific Research (CNRS). The strains, Penicillium camemberti and Penicillium roqueforti, are becoming infertile and depleting due to lack of genetic diversity. The researchers suggest cross-breeding these organisms with other species to maintain cheese production, but this could alter the cheeses' flavor, texture, and color. However, a third strain could potentially revitalize the blue cheese sector.

면책 조항: 위의 요약은 정보 제공 목적으로 Tridge 자체 학습 AI 모델에 의해 생성되었습니다.

원본 콘텐츠

To continue reading the article, log in with your account or register on MilkPoint. Get access to exclusive content! Researchers from the National Center for Scientific Research (CNRS) warn that France, the land of cheese, could lose two symbols of its varied production, considered the country's cultural and culinary heritage. Popular legend tells that once, in France, former president Charles de Gaulle (1890-1970) asked, with pride, "how is it possible to govern a country that has 246 varieties of cheese?". The joke is now taken seriously by French scientists, who are trying to ensure that these two culinary specialties do not disappear definitively. To make cheese, microorganisms are needed that transform milk. Camembert is no exception and requires the use of a microscopic fungus in its maturation process. Camembert, "wherever it is made on Earth, is inoculated with one and the same strain of fungus": the so-called ...

출처: Milkpoint

더 깊이 있는 인사이트가 필요하신가요?

귀사의 비즈니스에 맞춤화된 상세한 시장 분석 정보를 받아보세요.

Camembert and Roquefort cheeses may be on the verge of extinction in France

Tridge 요약

원본 콘텐츠

더 깊이 있는 인사이트가 필요하신가요?

관련 시장 데이터

관련 콘텐츠 더 보기

관련 콘텐츠 더 보기