Problem for cheese makers: Camembert mushrooms are nearing their end

Problem for cheese makers
The camembert mushroom is nearing its end

February 23, 2024, 10:09 am (Updated)

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Camembert as we know it today has a fluffy white crust. In fact, until a few decades ago it was sometimes orange, green or grey. The exclusive use of the white mushroom strain now leads to a problem that could put an end to white Camembert.

French researchers have warned of a possible end to Camembert with its white, fluffy crust. A fungal strain of the genus Penicillium camembertii is said to be currently used to make soft cheese. In “Le Journal” of the French research center CNRS. The strain does not reproduce sexually, so no new genetic material is added. Over time, he lost the ability to produce the spores needed for reproduction. The article states that it has now become more difficult for producers to procure sufficient quantities of mushrooms.

However, biologist Tatiana Giraud of Paris-Saclay University sees no short-term danger. “The Camembert industry is not threatened in the next five to ten years.” He told “Le Parisien” newspaper. “But we want to draw attention to the dangers of over-standardization of species,” “Liberation” quotes her.

The problem: low diversity

In fact, until the mid-20th century, as the CNRS magazine notes, Camembert's crust was sometimes slightly orange, gray or green. Companies then relied solely on the use of the white mushroom strain, which had been used for Camembert since 1902. According to CNRS, other types of cheese such as Roquefort also have the problem of low diversity of microorganisms. However, Gambert is particularly threatened.

So it's perfectly possible to ferment Camembert with other mushroom strains – but consumers should be prepared for a changed color, a changed texture of the crust, or a slightly different taste afterwards.

Like other types of cheese, Camembert is initially made from raw milk. During processing, its surface is inoculated with mold. It releases substances that give the cheese its special aroma.

(This article was first published on Thursday, February 22, 2024.)