Many signature French cheeses currently rely on just one single fragile strain of fungi — Penicillium camemberti — which is unfortunately at risk of dying out.
cross-posted from: https://lemmy.zip/post/12041593
Countless fans took to social media to share ways they’re enjoying brie before the cheese is gone for good
If only we cared for the REST OF THE FUCKING PLANET.
the current rate of extinction is 10 to 100 times higher than in any of the previous mass extinctions in the history of Earth
I would rather have cheese than have the earth.
Oh no. Brie won’t be white anymore, but orange, blueish or grey. It will taste exactly the same, but the color will slightly change. Guess its time to eat so much Brie that I will not want to eat it anymore any later.
Lovers of certain famous, creamy French cheeses could be in for a bit of a shock. Camembert and Brie are facing extinction as we know them! The Centre National de la Recherche Scientifique (CNRS) in Paris has stated that, over the last 100 years, the food and farming industry has placed too much pressure on the production of these types of cheeses. Now, the fungus traditionally used to grow the famous, fluffy white rinds has been cloned to a point where the lack of diversity in its genetic makeup means it can no longer be reproduced. Turophiles must learn to appreciate more diversity of tastes, colours and textures to protect the cheeses’ future.
Episode webpage: BBC Inside Science: The Gulf Stream’s tipping point
When will these people learn that clones inevitably die horrible deaths. The same exact thing caused the potato famine and the banana blight.
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO NOT MY BRRRIIIIIEEEEEE!
