You won’t Brie-lieve this terrible news - I Camembert it! Sorry, I promise those are the only cheese puns I will make in this article, because this to me is a serious topic. I am a big fan of cheese with my long-time favourite being the French staple cheese Brie, named for its French region of origin – Brie. However, recent news has come to light suggesting that the long-term production of Brie and Camembert is uncertain due to an ongoing issue – mould strain mutations.

The specific moulds that play the role in creating Camembert and Brie are Penicillium camemberti and Pencillium candidum which break down proteins and fats in the cheese to create the distinct, creamy textures of these cheeses. Without these strains, the delicate balance of texture and taste would be impossible to achieve as we know them.

However, these mould strains are constantly mutating which impacts the cheeses texture, flavour, and long-term stability. Coupling this with external factors such as climate change, overuse of industrial processes, and changes in agricultural practices and this is leading to very real concerns for these cheeses. Large scale production of these cheese rely on a limited number of mould cultures, which leads to genetic uniformity. However, this makes the moulds more vulnerable to mutations and environmental changes, which results from this genetic bottleneck. If these trends continue, then the result of this could be Brie and Camembert with different flavours or fundamental changes in appearance, or potentially no cheeses like these as we know them.

However, all hope is not lost! Efforts are being made to combat these issues. Research is ongoing into cultivating new strains of the moulds, organic and small-scale cheese makers are experimenting with traditional techniques, and genetic preservation and biodiversity initiatives are in place to try and maintain the mould diversity.

Alongside this, we the consumer can help to combat this and preserve these beloved cheeses by supporting smaller scale, traditional producers and seeking out organic varieties to contribute to a future where these cheeses remain part of our culinary heritage.

Whilst the extinction of Camembert and Brie may seem like a long-term threat, the issues facing these mould strains require immediate attention. By supporting efforts to preserve the moulds and choosing to support more sustainable practices, we can ensure that these classic cheeses will be enjoyed by many future generations to come.