The future of Brie and Camembert cheeses is threatened by the over-dependence on the mold Penicillium camemberti, which gives these cheeses their signature features. While the demand for these beloved cheeses increases, their distinctive qualities could also be problematic. This has led some cheese makers to venture into discovering new and colorful fungi in the wild as potential alternatives, raising concerns about the traditional cheese-making process and the overall impact on cheese lovers around the world.
As the popularity of Brie and Camembert grows, the reliance on Penicillium camemberti poses a risk, prompting cheese makers to explore alternative molds found in nature.
The characteristics that define Brie and Camembert are now leading to challenges, with producers searching for colorful wild fungi to innovate and create new cheese varieties.
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