Penicillium camemberti is not just a mold, but also an important element that creates the white rind and unique sulfur aroma of these noble cheeses. French scientists reported in January 2024 an alarming trend: The genetic diversity of molds, including Penicillium camemberti, is rapidly decreasing. This may leave the species vulnerable to environmental changes and subsequently disappear.
If Penicillium camemberti disappears, growers will have to look for alternative mold species. But this will inevitably change the taste and appearance of the cheeses. American scientists from Tufts University believe that the extinction of Penicillium camemberti will not occur instantly. The cheese industry will have time to adapt to new conditions and find ways to continue the production of Brie and Camembert.
But the future of these popular cheeses is still in doubt.
Source: Ferra
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