Camembert and Brie threatened with extinction. The fungus used by the producers of these cheeses can no longer reproduce.
Two researchers call for diversity in the use of mushrooms in the industry. Until the 1950s, these raw milk cheeses could display gray or green mold. But these mushrooms, necessary for fermentation and giving products their taste and consistency, must not have been sufficiently appetizing. The industry therefore preferred an all-white specimen and the albino strain of the so-called Penicillium camemberti established itself.