French scientists report that the fungal strain is increasingly losing the ability to produce the spores necessary for its reproduction. For this reason, both Camembert and Brie could be at risk of extinction in the medium term.
One solution could be to use the species Penicillium biforme, which is genetically related to P camemberti and occurs naturally in raw milk and also occurs in other types of cheese, such as Roquefort. However, a biologist and colleague of Jeanne Ropars sees no immediate danger.