Many signature French cheeses currently rely on just one single fragile strain of fungi — Penicillium camemberti — which is unfortunately at risk of dying out.
cross-posted from: https://lemmy.zip/post/12041593
Countless fans took to social media to share ways they’re enjoying brie before the cheese is gone for good
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Oh no. Brie won’t be white anymore, but orange, blueish or grey. It will taste exactly the same, but the color will slightly change. Guess its time to eat so much Brie that I will not want to eat it anymore any later.
