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According to “Le Journal” of the French research center CNRS, a single type of fungus of the Penicillium camemberti species is currently used for soft cheese. Because the species does not reproduce sexually, no new genetic material is added. Over time, it lost its ability to produce the spores necessary for reproduction. The article states that it has now become very difficult for producers to purchase mushroom species in sufficient quantities.
But biologist Tatiana Giraud of the University of Paris-Saclay sees no short-term danger. “In the next five to ten years the Camembert industry will not be threatened,” he said in Le Parisien newspaper. “But we want to draw attention to the dangers of too much standardization of genres,” Libération said.
White mushroom body only
In fact, until the mid-20th century, Camembert’s rind was sometimes slightly orange, grayish or green, as CNRS magazine puts it. Companies then relied solely on the use of the type of white mushroom that had been used for Camembert since 1902. According to CNRS, the problem of low microorganism diversity is also present in other types of cheese, such as Roquefort. But Camembert is particularly threatened.
It would therefore be entirely possible to ferment Camembert with other types of mushrooms; However, consumers will then need to be prepared for a changed colour, changed crust texture or a slightly different taste.
Like other types of cheese, Camembert is initially made from raw milk. During processing, its surface is inoculated with mold. It releases substances that give cheese its special aroma.
(SDA)
Source : Blick
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