Produced in the Normandy region of northwest France in various forms since at least the 18th century, the cheese – rich, pungent and creamy – is now considered a French favorite.
That's why recent news of Camembert's imminent 'extinction' due to a fungal crisis has caused panic among fans of the cheese. It seems scientists have warned that problems with France's industrial cheese production could have long-term consequences for its future.
The cheese - rich, pungent and creamy - is now considered a French favorite.
This type of cheese is at risk of disappearing due to the loss of microbial diversity, according to a statement from the French National Center for Scientific Research (CNRS). Camembert in particular is on the brink of extinction. This soft, creamy cheese is made from cow's milk and originates from the Camembert region of Normandy, northern France.
In the past, cheesemakers used several different strains of Penicillium fungi to create Camembert, giving it a unique flavor and character. However, today, most producers only use a single strain, Penicillium camemberti, resulting in a lack of biodiversity and a reduction in the flavor and texture of the cheese.
This cheese is at risk of disappearing due to the loss of microbial diversity.
Penicillium camemberti cannot reproduce sexually, making it difficult to create new strains of the fungus. Generations of cloning have led to a buildup of mutations, reducing the fungus's ability to produce spores, affecting Camembert cheese production.
“Blue cheese may be under threat, but the situation is much worse for Camembert, which is on the brink of extinction,” the French National Center for Scientific Research (CNRS) said in a report on the discovery. Elsewhere, another headline warned of a looming “cheese crisis,” adding, “pray for Camembert!”
According to CNN, Camembert as we know it today may eventually disappear, but not overnight. In the long run, cheesemakers have a chance to save the cheese, as long as consumers are willing to accept it.
This is not the first time Camembert has faced a crisis following the introduction of P. Camemberti. After P. Camemberti was discovered in the 19th century, Camembert became widely popular and loved around the world. However, in the late 19th century, an outbreak of Penicillium roqueforti severely damaged Camembert production, causing the cheese to almost disappear.
Camembert remains a beloved and cherished cheese around the world.
Of course, keeping Camembert alive also means keeping the cheese’s story intact. It is said to have been created by a Normandy woman named Marie Harel, who took advice from a fleeing priest from Brie – another bastion of French cheesemaking. After gaining Napoleon’s favour, Camembert went on to play an unexpected role in World War I and is commemorated with a statue.
Despite the hardships and crises, Camembert remains a cheese loved and appreciated all over the world. Thanks to its unique flavor, soft texture and high cultural value, Camembert has become an indispensable part of the cuisine of France and many other countries.
