Mushroom strain under threat: research warns of the end of Camembert

The cause lies in the threat to the strain of mushroom required for the production of this popular soft cheese. According to a report in the magazine "Le Journal" of the French research centre CNRS, the fungal strain currently used, Penicillium camemberti, is severely limited in its ability to reproduce. A crucial problem is that this strain of fungus does not reproduce sexually, which means that no new genetic material is added. Over time, this has led to the fungus losing its ability to produce the spores necessary for reproduction. It is becoming increasingly difficult for producers to procure sufficient quantities of this strain of mushroom, which is threatening the future of Camembert production. Despite this development, biologist Tatiana Giraud from the Université Paris-Saclay reassures us that the Camembert industry is not under immediate threat in the next five to ten years. However, it warns of the long-term risks associated with the standardization of species. Neglecting diversity in microbiology could have serious long-term consequences.

Interestingly, until the middle of the 20th century, the Camembert crust could be found in various shades of orange, gray or green. However, companies increasingly opted for the exclusive use of the white mushroom strain, which has been used for the production of Camembert since 1902. This reduction in microbiological diversity not only affects Camembert, but also other cheeses such as Roquefort.

As Camembert is one of the world's most popular cheeses, its potential loss has far-reaching consequences. In France, Camembert takes first place ahead of Brie and Roquefort. To counteract the impending demise of Camembert, one solution could be to ferment the cheese with other strains of fungi. However, consumers would then have to be prepared for different colours, a different texture of the crust and slight variations in taste. It is to be hoped that targeted measures can secure the future of Camembert so that cheese lovers can continue to experience this iconic pleasure.

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