Camembert is made from a unique strain of microscopic mold, Penicillium camemberti. Through selection to obtain the whitest and fluffiest cheese possible, the fungus used for its production is the victim of genetic impoverishment.
This observation was drawn up by a team from the Ecology, Systematics and Evolution (ESE) laboratory at Paris-Saclay University. Mushrooms are… This article is reserved for subscribers. You have 81% left to discover. Flash sale -70% on digital subscription I ENJOY IT Already subscribed? Log in.