Brie cheese could be facing extinction

The strain became quickly revered for its consistent results, taking over the cheesemaking world. For generations, uniformity was maintained by cloning a single sample of penicillium camemberti. The current, modified version of the strain cannot reproduce naturally. To create more of the spore, cheesemakers must clone a clone. As with any form of inbreeding, this has led to harmful genetic mutations. 

Most French cheeses exported across the globe depend exclusively on penicillium camemberti, lending to the foods’ current instability. 

See also: Cheat Sheet: 11 Popular Cheeses You Should Know By Heart

Genetic modification is not uncommon. It is one of the most constant processes in the realm of agriculture, allowing seasonal produce to be grown and harvested year round. Genetic variation, however, is innate to the survival of both plant and animal species. The rapid degradation of a bacteria strain required for cheesemaking, while alarming, poses a much wider problem. Adaptability has been compromised. 

Without adequate diversity in any species, the chance of pre-existing weaknesses permeating through generations increases. In a world battling an ongoing climate crisis, this means crops bred for taste and appearance instead of durability have little chance of surviving warming temperatures. 

The same goes for disease. Common produce lining supermarket aisles are, more often than not, genetically alike. If a disease were to evolve to infect one fruit or vegetable, it could decimate an entire species.

Don’t miss: 7 tips to make healthier diet decisions in 2024
 

Ironically, France’s cheesemaking industry has bolstered efforts to produce penicillium biforme, the strain once discarded entirely. The availability of the brie and camembert we have become familiar with will wane, but that doesn’t mean bidding adieu to soft cheeses entirely.

Consumers are being encouraged to adapt their palates to the antecedents of these modern day soft cheeses. The use of an antiquated strain is bound to affect the flavour profile and appearance of cheese, so expect to see funkier cheeses in the not-so-distant future.

For those partial to robust varieties, you’re in luck. White rinds may instead be grey or green, and signature mushroomy accords may be amplified.

Don’t worry—brie and camembert are merely reverting to their pre-genetically modified selves while fostering a much-needed increase in microbial diversity. It may be time to reconsider your go-to cheese board fixings.

NOW READ

Brewing tradition: Shaun Chang on fusing modernity and heritage with sparkling tuak

Food miniaturist Eric Siow evokes nostalgic memories through his sculptures

A food lover’s guide to Phnom Penh, Cambodia