World news: the favorite cheeses of many gourmets may disappear due to a fungal crisis

Camembert Cheese
Published Apr 7, 2024

Tridge summary

Recent reports have highlighted a concerning fungal crisis threatening the future of Camembert and Brie cheeses, according to a study from France's National Center for Scientific Research. The crisis is attributed to the widespread use of a genetically identical strain of Penicillium camemberti mold, which is vulnerable to pathogens and environmental changes due to its lack of genetic diversity. However, scientists like Jeanne Ropars and Benjamin Wolfe are optimistic, focusing on the dynamic ecosystem of cheese production and seeking innovative ways to diversify and protect mold strains. Their efforts aim to mitigate similar risks in food production, ensuring the survival of these beloved cheeses.
Disclaimer: The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Camembert and its milder-tasting cousin, brie, have been the subject of headlines and social media posts of late. Rumor has it that the beloved cheeses are approaching death. This was reported by SEEDS with reference to The Washington Post. The warnings come after a study by France's National Center for Scientific Research said the cheeses were on the "brink of extinction". Scientists issued a death sentence because of the fungal crisis. In fact, brie and camembert cheeses are a dynamic ecosystem. "Cheese has a whole community of molds, yeasts and bacteria. They all hang out and grow and work together to break down the cheese,” said Benjamin Wolfe, assistant professor of biology at Tufts University. Both Camembert and Brie are now made with the same type of mold: Penicillium camemberti, which gives the cheeses their fluffy white rinds and the beloved smell of dirty socks. "Until recently, Camembert and Brie had shades of blue, orange and green, the result of the different strains ...
Source: Agrobusiness
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