Camembert and Brie 'could disappear,' scientists in France warn

Camembert and Brie could disappear, scientists in France are warning, owing to a decline of strains of fungus that give them their unique tastes and textures.

CAMEMBERT, France — On a tiny farm tucked into the lush, green hillside of Normandy, Aude Sementzeff heats raw milk from cows up the hill until it curdles, then scoops it into molds to make a round, pearly white Camembert cheese.

For eight years, Sementzeff has been making the earthy, soft cheese in small batches to be sold in Paris stores, continuing a tradition that dates to the 18th century. So ubiquitous is Camembert in France that soldiers in the trenches of World War I ate it as part of their daily rations.

“Camembert is there at each step of our history,” Sementzeff, 41, said as she delicately salted each cheese and flipped it to perfect its rind. “So there is a strong link, I think, with French culture.”

But now this notoriously pungent delicacy is in trouble, as is brie, another celebrated French cheese enjoyed across the world.

The National Centre for Scientific Research, France’s state-run science agency, has warned that Camembert, brie and even blue cheeses “could disappear,” owing to a decline in the strains of fungi that give the beloved cheeses their unique taste, smell, color and texture.

https://www.nbcnews.com/news/world/camembert-brie-disappear-scientists-france-warn-rcna143862

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