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Produced in the Normandy region of northwestern France in various forms since at least the 18th century, this cheese – with its rich, spicy, and creamy flavor – is now considered a favorite food in France.
That is why recent news of the imminent “extinction” of Camembert due to a fungal crisis has caused panic among fans of this cheese. It seems scientists have warned that problems in the industrial production of French cheese could have long-term consequences for its future.
This type of cheese—with its rich, spicy, and creamy flavor—is now considered a favorite food in France.
This type of cheese is at risk of disappearing due to declining microbial diversity, according to a statement from the French National Centre for Scientific Research (CNRS). Camembert, in particular, is on the verge of extinction. This soft, creamy cheese is made from cow's milk and originates from the Camembert region of Normandy, in northern France.
In the past, cheesemakers used various strains of Penicillium fungi to create Camembert, giving it its unique flavor and characteristics. However, today, most producers use only a single strain, Penicillium camemberti, leading to a lack of biodiversity and a reduction in the cheese's flavor and texture.
This type of cheese is at risk of disappearing due to declining microbial diversity.
Penicillium camemberti cannot reproduce sexually, making it difficult to create new strains of the fungus. Asexual reproduction over many generations has led to an accumulation of mutations, reducing the fungus's ability to produce spores and affecting Camembert cheese production.
The French National Centre for Scientific Research (CNRS) stated in its report on the findings: “Blue cheese may be under threat, but the situation is far worse for Camembert, which is on the brink of extinction.” Elsewhere, another headline warned of an impending “cheese crisis,” adding, “Pray for Camembert!”
According to CNN, the Camembert cheese we know today may eventually disappear, though not overnight. In the long run, cheesemakers have a chance to save it, provided consumers are willing to accept it.
This is not the first time Camembert has faced a crisis since the discovery of P. Camemberti. After P. Camemberti was discovered in the 19th century, Camembert became widely popular and loved throughout the world. However, at the end of the 19th century, an outbreak of the fungal disease Penicillium roqueforti severely damaged Camembert production, causing the cheese to almost disappear.
Camembert remains a beloved and cherished cheese worldwide.
Of course, keeping Camembert alive also means preserving the cheese's story. It is believed to have been created by a Norman woman named Marie Harel, who learned her craft from a fugitive priest from Brie – another stronghold of French cheesemaking. After gaining Napoleon's favor, Camembert went on to play an unexpected role in World War I and is commemorated with a statue.
Despite the difficulties and crises, Camembert remains a beloved and cherished cheese worldwide. Thanks to its unique flavor, smooth texture, and high cultural value, Camembert has become an integral part of French cuisine and many other countries.
