Who said Camembert has to be spotless white? Before the 1950s, raw milk cheeses could develop gray or green mold. But these mushrooms, necessary for fermentation and giving the products taste and texture, probably were not appetizing enough. Therefore, the industry preferred all-white specimens and the albino strain of the so-called Penicillium camemberti has proven itself among all manufacturers.
Problem: Intensive cloning of this single individual resulted in the inability to reproduce and obtain the large number of spores needed to inoculate Camembert. So much so that last month the Journal du CNRS warned of the possible disappearance of Normandy cheese. A laboratory at the University of Paris-Saclay tells Le Parisien that these fears also affect brie, such as those from Meaux, Melun or Coulommier, which use the same mushrooms.
Source: Le Parisien
I have worked in the news industry for over 10 years. I have a vast amount of experience in writing and reporting. I have also worked as an author for a number of years, writing about technology and other topics.
I am a highly skilled and experienced journalist, with a keen eye for detail. I am also an excellent communicator, with superb writing skills. I am passionate about technology and its impact on our world. I am also very interested in current affairs and the latest news stories.
I am a hardworking and dedicated professional, who always strives to produce the best possible work. I am also a team player, who is always willing to help out others.
:quality(75)/cloudfront-us-east-1.images.arcpublishing.com/elcomercio/SH7TJZEDJBHA5KJZGNVJC7IVXE.jpg)
:quality(75)/cloudfront-us-east-1.images.arcpublishing.com/elcomercio/DIWZTVLACFFLBBFI6UIVNLWKMA.jpg)
:quality(75)/cloudfront-us-east-1.images.arcpublishing.com/elcomercio/QB4EKPAJRNFB7JRBBRPJQNWNE4.jpg)
:quality(75)/cloudfront-us-east-1.images.arcpublishing.com/elcomercio/B3NQD5KCQNASBKCQBPS55KEHSI.jpg)
