Brie and Camembert at Risk: Scientists Warn of Possible Extinction of Classic French Cheeses

Brie and Camembert, two of France’s most beloved cheeses, may soon undergo a dramatic transformation—or even face extinction—as a key ingredient in their production teeters on the brink of disappearing.

According to researchers Jeanne Ropars and Tatiana Giraud from France’s national research institute CNRS, the specialized fungi used to ferment these cheeses are at significant risk due to genetic stagnation.

At the heart of the issue is Penicillium camemberti, an albino fungal strain responsible for the distinctive bloomy white rinds and characteristic flavors of Brie and Camembert.

Since its initial use in cheesemaking in 1898, the strain has been cloned repeatedly to maintain consistency in taste and texture.

However, this prolonged genetic uniformity has rendered the fungi highly susceptible to diseases and environmental changes, as it has not evolved any natural immunity.

“The fungus has been reproduced asexually for more than a century, which means it has no genetic diversity to defend itself against emerging threats,” explained Ropars. “This puts the entire tradition of Brie and Camembert cheesemaking in jeopardy.”

The researchers estimate that without intervention, Penicillium camemberti could become extinct within the next decade, fundamentally altering the appearance and taste of these world-renowned cheeses.

Despite the looming crisis, experts say that Brie and Camembert themselves may not vanish entirely. Instead, they could be forced to return to their historical roots.

Before controlled fermentation using Penicillium camemberti, traditional cheesemaking methods relied on natural microbial development, resulting in cheeses with a variety of colorful molds, including blue, green, and orange hues.

Giraud suggests that reintroducing sexual reproduction among fungi could help them develop a stronger immune system, making them more resistant to future environmental challenges.

“We might have to embrace a new aesthetic for Brie and Camembert—one that’s less uniform but far more resilient,” she said.

This shift could lead to cheeses that look dramatically different from the soft, snow-white wheels that consumers have grown accustomed to over the past century.

French consumers, who are among the most devoted cheese lovers in the world, may soon have to choose between adapting to a new, more colorful version of their favorite cheeses or facing the possibility of losing them altogether.

In 2023 alone, a survey found that 8.7 million French people consumed Brie and Camembert several times a week, underscoring the cultural significance of these dairy staples.

The potential changes also pose a challenge for international markets, where Brie and Camembert are widely regarded as luxury cheeses. Whether consumers worldwide will embrace a multicolored rind in place of the iconic white mold remains to be seen.

For now, scientists and cheesemakers are working together to explore solutions, from selective breeding of new fungal strains to carefully reintroducing older fermentation techniques.

What is clear, however, is that the future of Brie and Camembert is far from guaranteed. Cheese lovers may need to prepare for a bold, visually striking evolution of their favorite dairy delicacies—or risk losing them forever.

 

This article was created using automation technology and was thoroughly edited and fact-checked by one of our editorial staff members