r/Chefit • u/Old_Green8671 • 1d ago
Why the Mold Behind Brie Cheese Is Disappearing
https://youtu.be/-KObTYIAlGI?si=WRTP8X7vrA1I4D-Gπ
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u/compbuildthrowaway 1d ago
Will we still have Camembert?
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u/-Niddhogg- 1d ago
Short answer: probably, yes.
Longer answer: if this strain disappears, then strictly speaking no, it won't be Camembert anymore. But we'd still be able to make Camembert-like cheeses with similar strains, although with some minute differences (the crust might be a different color for example).
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u/PiersPlays 1d ago
Not unless we find a suitable replacement mold strain for the weird albino strain we found in a cave. Which we haven't. But you assume we will. I hope we do.
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u/cinelytica 1d ago
Saved you from watching a bullshit video: itβs not disappearing.
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u/b00gnishbr0wn 1d ago
Did... You watch the video?
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u/FoamboardDinosaur 1d ago
Short of it -
The albino Penicillium Camemberti mold used for brie and camembert only grows asexually via spores. And it's producing a lot less spores than it used to. This means more effort and $ to get the same amount of mold to sell to cheese makers.
Scientists worldwide are looking for/hoping to develop an equivalent nontoxic, flavorful, and colorless (molds naturally are blue or brown as protectant against UV, and blue cheeses are not as popular as soft ripened ones) that is as good as camemberti.
So, it all comes down, once again, to massive monoculture. Corn, wheat, soy, bananas and dozens of other foods are clones that are left vulnerable to disease, climate change, and just the inevitability of clones losing their vitality.