In most countries it is required by standard. 2 hand Switches are quote common. However this version looks quite unsafe, you can still reach the Pins while pressing the button
There are literally thousands of machines like this and have been like this since OSHA came to be. I worked as a Journeyman Printer for many years and huge paper cutters that were capable of cutting tens of thousands of huge sheets of paper at a time use to only have ONE button to engage the blade. Until one day........when an operator lost their entire hand. From that day on there were two buttons on any and every machine so the operators had to use both hands and their hands were far enough away from the blade to be safe. The blades on these cutters are around 8 feet long. I've used them many times AFTER there were 2 red buttons. So OSHA was the instigator of safe operating machines and noise reduction. I think of the millions of people that had accidents before OSHA was instituted in the workplace.
I seriosly doubt many died...may of gotten sick..but doubt many died...seriosly..u probably eat about 1000 different molds a week...and never know it...and u obviosly have never starved. ..went u are starving a soup made with just water and nuts tastes the best thing on earth...not joking...and let me tell u a lot of nuts u would of thrown away..to this day I'll never forget just how good that was...until I wasn't starving...literally starving...and it hurts worse than breaking your femur...then when I made it again...well it tasted HORRIBLE...REALLY HORRIBLE.
@@mavericksetsuna7396 cows and other herbivores can eat things that will kill you. Well, conversely, cats and dogs will die eating things we can, like onions and parsley
@ That's not at all what happened, Whitestone were actually searching for new cheese mold species, and this subspecies of P. roqueforti just happened to be discovered. It took 6mo of scientific testing to confirm it was a new strain.
Hey there, I'm the producer on this video! It's so cool, right? Simon and his team had been looking for new molds for a while because he didn't want to be dependent on imported molds. And NZ has the same limestone caves as France so he thought he could find one. But he didn't, at least not in the caves! Except a while later, two farmers found a mold growing on a hay bale. Scared to feed it to their cows, they sent it to a local lab. That lab figured out it was a never-before-type of P. roqueforti (the mold that makes blue cheese in France!) and sent it to Simon. It took Simon's team six months to figure out how to control the fast-growing blue mold. It's unheard of for a company to not only biospect a new mold, but find one, get it tested for safety, approved for commercial production, and have the means to figure out how to work with it! Having tried it myself, I'll tell you it tastes good! Nothing like I've ever tasted before. More musty and mushroom-y, like you can taste the hay, but in a very good way!
As a french who's found of cheese I must inform the international public that camembert (and Brie) is probably the most iconic french chese with roquefort. I also need to adress a few points. Camembert is the most consumed french cheese in France so loosing it would be catastrophic for us. If available in your country, always buy raw milk camembert, and cheeses in general. This allows them to develop much better flavor thanks to the few microbes naturally present. (They break up milk proteins and create a whole lot of flavor, just like alcohol making) The blue cheese from New Zealand seems quite interesting and tasty. It also looks like Roquefort a whole lot ! I must add that it's amazing how this New-zealander cheesemaker found this mold and am really impressed and glad he developed products with it. It's also awesome he's making Brie and camembert, because even though it's nice there's protection on names and stuff, having a product made close to where you live is much better for the environment. The diversity in cheeses is amazing and as wide as wines of whatever fruit. So if you don't eat some just before dessert, as a snack or at breakfast like we do here, give it a try!
I love the slogan from one Swedish cheese maker: "Is it a Brie, or a Camembert? It is neither, it is it's own thing." And it really is, it is something very different from those two, and I love all three of them.
@iHaveOneOfEach the cheese batches are verified multiple times for any kind of contamination. Even the italian Mozzarella di bufala is made with raw milk. In France in 2021, 220 000 tonnes of raw milk cheese were produced. French health authorities simply advise children under 10, pregnant women, and immunocompromised people to avoid regular consumption of it. The number of cases each year caused by raw milk cheese is very low compared to the consumption. I hope you will be able to change your mind and not compare it to smoking which kills 75.000 people a year in France. Btw in case you eat some in France we have national public and universal healthcare, even for foreigners so don't worry, you would have to pay very little and will get better in no time.
@@iHaveOneOfEach Well, that also depend what your ancestor were commonly eating, for example the french had so many generation eating cheese and raw stuff, we gained some good resistance for those bacteria
@@LeRoiJojo That's how fermented fish sauce got discovered too. "Here is the last bit of hard tack and some rotten fish water to soak it in. Yum yum." 😂😂
Starving people (most of humanity for most of history) are more willing to experiment to see if something is (still) good to eat. if you ever wonder how we figured out that some toxic thing was edible and delicious after a complicated cooking process, the answer is probably quite a few people were starving and that's all they had.
Literally measles and smallpox despite being more extinct than this mold has multiple labs over the whole earth where it's being kept. Are you telling me it's impossible for 1% of all cheesemakers to have a vault growing the mold indefinitely?
this whole vid is just fermongeri g advertisement for a peoduct replaceemnt, why should camemebert becomeextict? just buy one and keep it in the fridge…saved! 🤣
Genetic drift and degeneration has been a significant concern with those too. We cannot be very confident that these strains always stay the same. Of course, in modern day, it's a non-issue with viruses, as they are simple enough that we can rebuild a virus from just its genome sequence. Still expensive to do though. Moulds are orders of magnitude too complex.
The banana that create banana flavour found in banana candy and banana milk are extinct (which is also menioned in the video) The mold is not genetic diversified enough to fight against disease. While it can be lab grown, distribute to be used to make cheese, but it would then either dead on arrival due to new diseases or become too expensive to upkeep. Even measles has evolved slightly over decades.
Maybe I missed it, but I felt that the video brushed over why the low genetic diversity is causing the mold to produce fewer spores. Sure, it's producing fewer spores because of a lack of genetic diversity, but why? A lack of a genetic diversity should just mean that the mold cannot adapt. And yet, it is adapting in the wrong direction
@@CFSlayer23Studios50423 Sounds like the common case of "Well we already know incest is bad so lets start with that". Which is really unfortunate because it kind of sounds less like a "needle in the haystack" problem and more a "We're looking at the world through the eye of a needle" problem. I have a strong feeling the scientists are probably trying to find the cause but aren't able to come to a conclusion yet, but I agree it's even worse for them to say something that can be construed politicially without making it clear what's been tried or done and the evidence to support the efforts. Cause I'm hearing this and thinking "It sounds like the real reason the spores are "producing less" is because of rising demand and the people don't want to blame themselves for risk of losing sales, so they blame the spores, which may allow them to generate artificial demand." That's what I appreciate about comments like yours. Everyone else would just assume "Oh well we know incest/selfcest causes problems so we don't have to look at that avenue" but that very assumption coming from the scientists and people looking into this could be the very reason it's going extinct in the first place. Refusal to acknowledge other factors like supply and demand, over consumption, lack of preservation attempts etc. Maybe we're just eating it at so fast a rate, the spores don't have time to reproduce to the levels they did 200 years ago. Globalized markets will do that. And even then, this isn't the first time we consumed something to extinction.
@@CFSlayer23Studios50423 Genetic mutations are a fact of life. With 34 million base pairs to copy, asexually cloned penicillium camemberti gradually accumulates mutations in important bits of DNA. These mutations might make it harder to metabolize energy, maintain homeostasis, or impair other vital cellular processes, limiting how many spore the mold can produce. Sexual reproduction prevents generational DNA degeneration by providing a backup plan. If one in every one million copies of a base pair gets mutated, then it is very unlikely that the same base pair will be mutated in two separate copies of DNA. If a cell has one working copy of a gene, it can use the working copy. Then there are also mechanisms for cells to repair DNA, such as by changing a damaged DNA strand to match the complementary unmutated strand. Does this answer your question?
Your confusion is spot-on. The video's opinion on this matter is not backed by any published cites. In fact, we're really, really good at preserving specific species and "breeds" of bacteria and fungus (molds) and have been doing so for over a century. To use a gross analogy, we've been selectively breeding canines for tens of thousands of years and there's ZERO danger of running out of "naturally maladaptive" brachycephalic breeds (think pugs and bulldogs) anytime soon.
I'm curious if there have been attempts to modify its DNA to be slightly different, thereby potentially increasing genetic diversity. There's also the issue that the mold grows asexually, so that would still be a problem. I'm no geneticist, but I find this kind of tasty science fascinating.
In the video they explain white mold reproduces asexually essentially. You can’t really give it genetic diversity because it just wants to clone itself. At the same time since white mold became so popular the French essentially gave up studying other types of mold.
The main problem with camemberti is that it like any other living organism accumulates mutations over its lifespan. But with sexual reproduktion, poor mutations are selected off. With asexual reproduction, they are all carried over to the next generation, eventually accumulating to a point where it is non-viable. You can't remove these mutations. You can freeze an earlier generation, but it's the act of reproduction that introduces mutations, so you can't use it and keep it at the same time.
@@coolguyflex you can very much so remove the mutations, any mutation that appears can also disappear and you would just select that culture to start cloning again. Its also very weird how they keep going on about it reproducing asexualy, its a fungus plenty of fungi do that
@aequintas2131 fair enough, its not so much the method of reproduction, but rather the fact that there is no selection pressure. You can probably manage the issue quite well, by storing good strains
As a french canadian from Quebec.....half of my family are in France......Normandy area...the birthplace of Camembert......each time I visit my family....is a cheese galore
If we've identified decreasing spore production as the primary issue - why not just splice in an older version of a more functional gene? I'm sure some people would cry about it being a GMO, but it's using the technology to resurrect what's arguably an heirloom variety of the stuff. And why not keep the DNA sequence digitized for reconstruction later, in the event that some disease does appear? Doing that now is sort of expensive, but the technology exists, and it's only going to get cheaper. This is only a difficult problem if they refuse to take advantage of modern genomics and gene editing tools.
@@OneOut1 Because it's still totally possible for randos in their basement to do this. TH-cam video have been made where some creators do this. And even if it was hundreds of thousands of dollars, that's pennies compared to the potential loss of this mold. Though as a guy pointed out in a different comment, every economically valuable species of mold is cryogenically preserved in a vault right now. So the threat here is overstated.
In 40 years I've noticed the Camembert outer layer has been milder, and less complex favod. As a kid it was too nasty, but it has reached a point it's gone to too mild. This is not just aging taste buds.
@brunetteXer 3 different brands, one of which is French. I just treated myself to that brand, and it was even weaker in taste than the Aldi store brand. Didn't know you could make fake rinds on Brie. Do you have a source, I missed that trend. Not surprised, I just missed that they were doing it.
If I could only eat ONE food item for the rest of my life, it works be Brie cheese. I first had it when I was 15 years old at a Christmas party with my parents. They had a couple of baked bries with homemade strawberry jam and another with candied walnuts. I thought I was in HEAVEN !!! To this day, everytime I have Brie it reminds me of Christmas as a teen.
has a kid we would travel from Portugal to France in car trips, There used to be all you can eat restaurants, and once one had a cheese trolley. They had to unglue me from it all the brie/ Camembert was taking a serious beating =P
This is one of the best documentaries I’ve seen in a long time. More than fifty years ago I had the opportunity to eat some perfect Camembert in Algeria. Eating that runny, smelly cheese on a fresh baguette was the most delicious thing I ever ate.
in EU we have a similar cheese called "La Blue" and I love it This is the first time that hear the CPA (cyclopiazonic acid) is grown on cheese, we grow it in fermenters (we produce CPA for research)
I like to watch these kinds of videos while attempting to have the perspective of an alien. Because humans are wild, Brie cheese is a perfect example of how the ritual of trial and error can create something rather unusual and fantastic
one of my aunt will be upset for sure her kick is blue cheese. yeah Brie is one of my favorite cheese, but i cant really tell the difference between cold Camembert and Brie cheese
I love eating french cheeses. Now I consider it not an ideal food for humans. However, if it comes to white molds, the woman said are hard to find in nature, I can tell you, we've studied white molds on fruits, food and leave mold soil. The leave molds are white molds. They can be collected directly under fallen leaves typically between soil and leaves and sometimes up to the first 3 layers of leaves. Soil with leavemolds on top is considered having many of beneficial microbes in it and is therefore collected to ferment rice or other starchy crops, multiply and spread the beneficial microbes on farm land or gardens. We observed white molds also on Pili fruits and I on Safu fruit. Depending on the stage of ripening there are molds in different colours on these fruits which are considered edible. The fruits have in common that they aren't sweet and contain as much oil as Avocado. They taste like several varieties of German sausages. Food like fruits including squash and Kimchi whith still some solid parts sticking out of the liquid, with white molds we consider edible. The moldy parts get very soft and if a sweet fruit, loose their sweetness. The smell so is cheesy. Also on Coconut white molds can develop. However timing is crucial because soon after the white molds, molds with other colours follow. This to open the eyes of the scientists for finding usefujll staints of white molds suitable for cheeses. My heart's still beating for cheese as I find it a beautiful art.🙂
Good vid. All these bio-universities should be stepping up their game - and going out and swabbing everything on the planet, and gathering up all these molds, finding out their genus, species and start growing new strains for commercial use.
@@victortaveira8271 Its worth many graduate projects with state and federal funding to find replacement molds, and new molds etc. in their database, and how they could be used in the dairy industry, but also in any other industrial marketplace.
I dont think they made the case for it going extinct. Or properly explained the problem. The issue is that they are using a single specific strain to make this cheese. Its a monoculture. And as such suffers the same POTENTIAL problems as any monoculture. Lack of adaptability to environmental challenges and the possibility that a disease might come along that wipes the whole global crop out. But, it's been that way since the 50s... The whole point of the marketing and production of these cheeses is that it's a monoculture. It wouldn't be that same white soft cheese unless it was. Its not as if you have the option to add genetic diversity to the mold , whilst making the same cheese... You change the mold, you change the cheese.. you might be able to find new wild molds but they wont make the same kind of cheese will they?
@@jasonpickering6696 Just like the extinction of the orange-yellow banana of the 1950s, then the movement into the Cavendish species, the original banana, some even with soft or hard seeds in them were truly flavorful. Cavendish has become like my Washington Red Delicious apples, like a yellow banana potato or red apple potato. Bland, and just something to look at versus eating. Earlier species and heirloom varieties were so much more healthy and nutritious. It is the saying that the ancestors ate less than us and lived a more healthy lifestyle. We are eating more of cr*p food to just try and get the same level of nutrition and health that our ancestors had. The very reason we are so plugged up with fiber and constipation is bulk cr*p food coming down the pipe, and getting all blocked up. Get back to soil nutrition and soil health versus chemicals creating super-bland and lackluster nutrition - and we will have a return to a healthy population. And take out all of the many ingredients that are put into the bags and cans to keep the food product long-shelf life. If it has a short shelf life due to oil rancidity or other problems, then the food is the problem and should be served fresh (like the French supermarkets). Such are going to be many changes in the upcoming years of the food market products (under RFK Jr) and removing all of the BS in the food, and getting back to real food, even good fast food. No more tolerance for cr*p food on the table and having unhealthy parents and children eating overpriced foods - and paying for all those additional ingredients that only fill up the can, making the customer buy up an expensive volume of byproducts, and putting in less and less actual food into the can.
12:50 why is this presented almost like a solution to the camembert mold ? It's not? It's just another blue-cheese type, that doesnt look or resemble camembert in any way. We need a new camembert mold if the old one is dieing, not a blue cheese!
It's not dying. All they said is that it's not diverse enough. Ergo evil. The blue example was showing how to get people interested in historically marginalized molds of color, because it's about time.
In what way does the New Zealand cheesemaker's penicillium roqueforti strain differ to the regular one? He says it's a new strain and has named it 45° South Blue, but in what way precisely is it new or different? The only information I could find on his website is that it tastes sweeter and milder, but I've had plenty of sweet and mild blue cheese. It would be interesting if it actually was different, and not just a marketing tactic, because we could study the differences and see if it can aid developing a healthier strain.
Its crazy to think about, but bananas are all genetic clones of each other. They are all the same. You think they can't possible go extinct but the main banana in the world use to be the Gros Michel banana. A fungus basically wiped it out in the 1950s. They eventually made the current banana that was resilient to the fungus (the Cavendish banana) and continues to be the single main banana. But its super crazy to think about how something so common could just disappear and have to be replaced with something had a completely different flavor and texture.
OK, guess I have to visit New Zealand again. (Fakes reluctantly dragging feet.) Have to get me some Shenley Station Blue from Whitestone Cheese. 😁 Unless it is for sale anywhere north of the equator, of course?
More accurately the exact strain that's used for cheese production. There are plenty of wild penicillinum molds out there that are perfectly fine. Also the mold used for producing penicillin via fermentation are of a different species so the potential loss of this cheese making mold has zero impact on penicillin production.
Many many more, probably. Humans are great at doing things unsustainably. Extract and profit while we still can! Who cares if the grandkids inherit a desolate wasteland?
Reminds me of the bamboo problem. (And also of various Star Trek stories about the follies of genetic purity/uniformity obsession.) 2:2210:57 pro tip: "one of the only" is cringily illogical speech. "only" refers to a single unit or group. As a group it is unspecific. "one of the (very) few" is a proper way of saying it. Because there is only THE only, not one of several only/onlies. 5:08 "Toxic Babies" - good for a punk rock band name.
Could someone please explain to me how a mold grown in a laboratory setting can just go extinct? I can't wrap my head around it. Would the mold die in transport, or while growing in the milk, or while aging the cheese, or is it going extinct purely because it won't produce enough spores? And if it were producing asexually and creating clones, how could it lose its ability to produce so many spores? Is it because of mutation? Do we even know what the change to the mold's DNA is that causes it to produce fewer spores? Couldn't the scientists genetically modify/cross breed the mold so that it produces more spores and/or has more favorable traits?
I was wondering that too. My best guess is that it has slowly been mutating and losing genetic information all along. And once they realized it, the weaker strains had already replaced the previous, stronger strains
The video is simply wrong. Mold (or really any commercially relevant microorganism) doesn't simply "go extinct" and given the economics involved to keep the same strain, they're distributed "back-ups" of this strain preserved in refrigerated vaults around the world. It really, really helps that this particular organism is a penicillium since we have additional expertise in preserving them due to their medical use as antibiotics. It's not nearly as ubiquitous as bakers or brewers yeast, but it's pretty close.
It's one pure totally inbred mold, healthy enough for today's factories but, but open to any new disease or degenerative inbreeding like those fewer spores.
I am terrified of the potential end to my beautiful Brie! Every time I finish my latest slice (sadly, I've never been able to afford a wheel) I feel an absence almost immediately. I dare not imagine a world that can't give me that. Also, Camembert is cool too.
When I saw the title I thought some European Union regulation was going to prohibit brie cheese. Nice to know I don't have to be hateful of them on this one.
I'd bet, France has been sending out spelunkers, with mold test kits, in Meaux and Melun. i know i would be :) I've made basic cheese at home. Including making cheese by scraping mold from the outside rind of Brie cheese. Although its salted, scraping off the outside mold worked for me. Plus, you can use a "live" buttermilk (for mesophilic cultures) or yogurt (for thermophilic cultures) as a substitute for a specific cheese culture starter.
Pardon my stupidity, I guess I just don't understand why we can't make more of a mold. Replicate the conditions it needs to produce and just make more. We've been doing this for how long and simply can't do it anymore? I'd also like the input of a few more doctors before we decide something is going "extinct".
Cheese makers all over the world have been doing it for generations with no ill effects. I'm much more concerned about the produce I eat, and the things that go on in meat processing facilities.
One of the amazing things i always think about is, We as humans can alter the course of evolution, but there is often the law of unintended conciquentions we that we have inadvertently selected.
When you go to work you don't try to obtain the best deal for yourself? If you sell your house, or anything else, you are going to let it go below the market price? What a saint you are.
Maybe the research team needs to find another fungi that is similar to Penicillium camemberti, a new Penicillium something. Then you make a hybrid with Penicillium camemberti.
dang, I am eating a wheel of Brie cheese from Aldi right now! They have the best Brie that is inexpensive, but its not always good because sometimes it is aged too long and tastes too strong. I like the cheese wheels that are new and harder because they have a creamier and lighter flavor. Also my little Havanese dog buddy always freaks out when I bust out the little wheel of Brie cheese, he can instantly smell it and loves a little piece of that stuff.
I've eaten some great cheese, illegal cheese from Mexico. It was buried in a horse's stall for a few years. There's a really buttery but, slightly firmer cheese, and it smells more like foot fungus. You might be able to find new strains but different flavors checking out makers across the globe.
I appreciate that whoever designed the cheese-stabbing machine thought to force the operator to use both hands to make the stabby bits come out.
the same safety measure is used on the hydraulic paper cutter i use at work
In most countries it is required by standard. 2 hand Switches are quote common. However this version looks quite unsafe, you can still reach the Pins while pressing the button
this is used everywhere in the industry. it is a safety procedure which a lot of developed countries use. nothing new.
There are literally thousands of machines like this and have been like this since OSHA came to be. I worked as a Journeyman Printer for many years and huge paper cutters that were capable of cutting tens of thousands of huge sheets of paper at a time use to only have ONE button to engage the blade. Until one day........when an operator lost their entire hand.
From that day on there were two buttons on any and every machine so the operators had to use both hands and their hands were far enough away from the blade to be safe. The blades on these cutters are around 8 feet long. I've used them many times AFTER there were 2 red buttons. So OSHA was the instigator of safe operating machines and noise reduction. I think of the millions of people that had accidents before OSHA was instituted in the workplace.
@@getin3949 Another case of federal regulations to the rescue.
A salute to those early people who died eating and testing molds on cheeses.
I seriosly doubt many died...may of gotten sick..but doubt many died...seriosly..u probably eat about 1000 different molds a week...and never know it...and u obviosly have never starved. ..went u are starving a soup made with just water and nuts tastes the best thing on earth...not joking...and let me tell u a lot of nuts u would of thrown away..to this day I'll never forget just how good that was...until I wasn't starving...literally starving...and it hurts worse than breaking your femur...then when I made it again...well it tasted HORRIBLE...REALLY HORRIBLE.
Unnatural selection
Well, probably also starvation/famine-related.
@@VT-mw2zb They probably just fed it to animals to see if it killed them.
@@mavericksetsuna7396 cows and other herbivores can eat things that will kill you.
Well, conversely, cats and dogs will die eating things we can, like onions and parsley
There's something oddly satisfying about a Cheese mold documentary
It's because it's odd.
LOL
True !
"This cheese is being stabbed."
Good thing we, as Business Insiders, know that now.
...so mold can grow inside.
It’s not witchcraft though, they stab apples.
The brilliance of the "journalists" that write this stuff- or have AI do it for them.
Accidentally finding a delicious mold, great for making cheese with, in a bale of moldy hay is just mind blowing.
Not gonna lie, I'd love to taste it.
It's delicious! They also have a 'Drunken' version of their other blue that gets soaked in Jameson, only available at the factory.
What's really mind blowing is that they found a bale of moldy hay, and decided to taste it to see if it would make a good cheese...
They literally found the needle in a haystack
@ That's not at all what happened, Whitestone were actually searching for new cheese mold species, and this subspecies of P. roqueforti just happened to be discovered. It took 6mo of scientific testing to confirm it was a new strain.
Hey there, I'm the producer on this video! It's so cool, right? Simon and his team had been looking for new molds for a while because he didn't want to be dependent on imported molds. And NZ has the same limestone caves as France so he thought he could find one. But he didn't, at least not in the caves! Except a while later, two farmers found a mold growing on a hay bale. Scared to feed it to their cows, they sent it to a local lab. That lab figured out it was a never-before-type of P. roqueforti (the mold that makes blue cheese in France!) and sent it to Simon. It took Simon's team six months to figure out how to control the fast-growing blue mold. It's unheard of for a company to not only biospect a new mold, but find one, get it tested for safety, approved for commercial production, and have the means to figure out how to work with it! Having tried it myself, I'll tell you it tastes good! Nothing like I've ever tasted before. More musty and mushroom-y, like you can taste the hay, but in a very good way!
As a french who's found of cheese I must inform the international public that camembert (and Brie) is probably the most iconic french chese with roquefort. I also need to adress a few points.
Camembert is the most consumed french cheese in France so loosing it would be catastrophic for us.
If available in your country, always buy raw milk camembert, and cheeses in general. This allows them to develop much better flavor thanks to the few microbes naturally present. (They break up milk proteins and create a whole lot of flavor, just like alcohol making)
The blue cheese from New Zealand seems quite interesting and tasty. It also looks like Roquefort a whole lot !
I must add that it's amazing how this New-zealander cheesemaker found this mold and am really impressed and glad he developed products with it. It's also awesome he's making Brie and camembert, because even though it's nice there's protection on names and stuff, having a product made close to where you live is much better for the environment.
The diversity in cheeses is amazing and as wide as wines of whatever fruit. So if you don't eat some just before dessert, as a snack or at breakfast like we do here, give it a try!
I love the slogan from one Swedish cheese maker:
"Is it a Brie, or a Camembert? It is neither, it is it's own thing."
And it really is, it is something very different from those two, and I love all three of them.
Listeria kills just as much as salmonella, so raw milk like smoking is a lifestyle choice.
@iHaveOneOfEach the cheese batches are verified multiple times for any kind of contamination. Even the italian Mozzarella di bufala is made with raw milk. In France in 2021, 220 000 tonnes of raw milk cheese were produced. French health authorities simply advise children under 10, pregnant women, and immunocompromised people to avoid regular consumption of it. The number of cases each year caused by raw milk cheese is very low compared to the consumption. I hope you will be able to change your mind and not compare it to smoking which kills 75.000 people a year in France.
Btw in case you eat some in France we have national public and universal healthcare, even for foreigners so don't worry, you would have to pay very little and will get better in no time.
@@iHaveOneOfEach Well, that also depend what your ancestor were commonly eating, for example the french had so many generation eating cheese and raw stuff, we gained some good resistance for those bacteria
How catastrophic would it be? Surrender-worthy?
Imagine they would find a mold that is even tastier than camembert or brie
smile
Finding the tastiest mold sounds like a dangerous quest 😅
Well finding it is like a needle in a haystack, so it's best not to even try.
Haven’t you heard about Corsican cheeses?
@@RedRumOnE It's not impossible to find a needle in a haystack, just hard. We should definitely try :)
This video is really making me crave a full wheel of camembert
That is what they wanted! 😅
Im going to the store right now
@@cjyoung7372 I'm opening my fridge.. *Dammit, someone took the last piece, I guess I'm going to the store right now
4:30 Imagine: "Hmm, mold is growing on our cheese. I've got an idea! Let's see if some of it is not toxic!"
"Hey, Pierre, is there really no food left at all?"
"This old cheese I guess but it's so mouldy it turned freakin' blue."
"Gimme that."
@@LeRoiJojo That's how fermented fish sauce got discovered too.
"Here is the last bit of hard tack and some rotten fish water to soak it in. Yum yum." 😂😂
@@markusgorelli5278 Are you sir, another fellow follower of Tasting with History?
When every bit of food is needed, that is exactly what happens.
Starving people (most of humanity for most of history) are more willing to experiment to see if something is (still) good to eat. if you ever wonder how we figured out that some toxic thing was edible and delicious after a complicated cooking process, the answer is probably quite a few people were starving and that's all they had.
Literally measles and smallpox despite being more extinct than this mold has multiple labs over the whole earth where it's being kept. Are you telling me it's impossible for 1% of all cheesemakers to have a vault growing the mold indefinitely?
this whole vid is just fermongeri g advertisement for a peoduct replaceemnt, why should camemebert becomeextict? just buy one and keep it in the fridge…saved! 🤣
It's a scam
That makes sense right there 👍
Genetic drift and degeneration has been a significant concern with those too. We cannot be very confident that these strains always stay the same.
Of course, in modern day, it's a non-issue with viruses, as they are simple enough that we can rebuild a virus from just its genome sequence. Still expensive to do though.
Moulds are orders of magnitude too complex.
The banana that create banana flavour found in banana candy and banana milk are extinct (which is also menioned in the video) The mold is not genetic diversified enough to fight against disease. While it can be lab grown, distribute to be used to make cheese, but it would then either dead on arrival due to new diseases or become too expensive to upkeep. Even measles has evolved slightly over decades.
Maybe I missed it, but I felt that the video brushed over why the low genetic diversity is causing the mold to produce fewer spores. Sure, it's producing fewer spores because of a lack of genetic diversity, but why? A lack of a genetic diversity should just mean that the mold cannot adapt. And yet, it is adapting in the wrong direction
Yeah, that's what confuses me. I feel that all media about this subject glosses over the role of low genetic diversity plays.
@@CFSlayer23Studios50423 Sounds like the common case of "Well we already know incest is bad so lets start with that". Which is really unfortunate because it kind of sounds less like a "needle in the haystack" problem and more a "We're looking at the world through the eye of a needle" problem. I have a strong feeling the scientists are probably trying to find the cause but aren't able to come to a conclusion yet, but I agree it's even worse for them to say something that can be construed politicially without making it clear what's been tried or done and the evidence to support the efforts. Cause I'm hearing this and thinking "It sounds like the real reason the spores are "producing less" is because of rising demand and the people don't want to blame themselves for risk of losing sales, so they blame the spores, which may allow them to generate artificial demand."
That's what I appreciate about comments like yours. Everyone else would just assume "Oh well we know incest/selfcest causes problems so we don't have to look at that avenue" but that very assumption coming from the scientists and people looking into this could be the very reason it's going extinct in the first place. Refusal to acknowledge other factors like supply and demand, over consumption, lack of preservation attempts etc. Maybe we're just eating it at so fast a rate, the spores don't have time to reproduce to the levels they did 200 years ago. Globalized markets will do that. And even then, this isn't the first time we consumed something to extinction.
@@CFSlayer23Studios50423 Genetic mutations are a fact of life. With 34 million base pairs to copy, asexually cloned penicillium camemberti gradually accumulates mutations in important bits of DNA. These mutations might make it harder to metabolize energy, maintain homeostasis, or impair other vital cellular processes, limiting how many spore the mold can produce. Sexual reproduction prevents generational DNA degeneration by providing a backup plan. If one in every one million copies of a base pair gets mutated, then it is very unlikely that the same base pair will be mutated in two separate copies of DNA. If a cell has one working copy of a gene, it can use the working copy. Then there are also mechanisms for cells to repair DNA, such as by changing a damaged DNA strand to match the complementary unmutated strand. Does this answer your question?
Your confusion is spot-on. The video's opinion on this matter is not backed by any published cites. In fact, we're really, really good at preserving specific species and "breeds" of bacteria and fungus (molds) and have been doing so for over a century.
To use a gross analogy, we've been selectively breeding canines for tens of thousands of years and there's ZERO danger of running out of "naturally maladaptive" brachycephalic breeds (think pugs and bulldogs) anytime soon.
The message is that diversity is good…😊
I love that the safety glasses are on top of there heads lol. That's real life in a factory right there
I'm curious if there have been attempts to modify its DNA to be slightly different, thereby potentially increasing genetic diversity. There's also the issue that the mold grows asexually, so that would still be a problem. I'm no geneticist, but I find this kind of tasty science fascinating.
In the video they explain white mold reproduces asexually essentially. You can’t really give it genetic diversity because it just wants to clone itself. At the same time since white mold became so popular the French essentially gave up studying other types of mold.
The main problem with camemberti is that it like any other living organism accumulates mutations over its lifespan. But with sexual reproduktion, poor mutations are selected off. With asexual reproduction, they are all carried over to the next generation, eventually accumulating to a point where it is non-viable.
You can't remove these mutations. You can freeze an earlier generation, but it's the act of reproduction that introduces mutations, so you can't use it and keep it at the same time.
I think in terms of PR, "GM cheese" would be pretty sure to fail even if it would be 100% safe.
@@coolguyflex you can very much so remove the mutations, any mutation that appears can also disappear and you would just select that culture to start cloning again. Its also very weird how they keep going on about it reproducing asexualy, its a fungus plenty of fungi do that
@aequintas2131 fair enough, its not so much the method of reproduction, but rather the fact that there is no selection pressure.
You can probably manage the issue quite well, by storing good strains
As a french canadian from Quebec.....half of my family are in France......Normandy area...the birthplace of Camembert......each time I visit my family....is a cheese galore
That cool new mold he discovered is penicilium roqueforti which is found in nature all over the world and is already used in cheesemaking ...
Gotta bried more mold.
Don't quit your day job buddy
🤣
I camembert this comment!
She brie on my camembert til I mold
If we've identified decreasing spore production as the primary issue - why not just splice in an older version of a more functional gene? I'm sure some people would cry about it being a GMO, but it's using the technology to resurrect what's arguably an heirloom variety of the stuff. And why not keep the DNA sequence digitized for reconstruction later, in the event that some disease does appear? Doing that now is sort of expensive, but the technology exists, and it's only going to get cheaper.
This is only a difficult problem if they refuse to take advantage of modern genomics and gene editing tools.
Why not wait for the cost to go down then ?
@@OneOut1 Because it's still totally possible for randos in their basement to do this. TH-cam video have been made where some creators do this. And even if it was hundreds of thousands of dollars, that's pennies compared to the potential loss of this mold.
Though as a guy pointed out in a different comment, every economically valuable species of mold is cryogenically preserved in a vault right now. So the threat here is overstated.
I want a completely new super strain, frankenstein'ed from every best mold strain
In 40 years I've noticed the Camembert outer layer has been milder, and less complex favod. As a kid it was too nasty, but it has reached a point it's gone to too mild. This is not just aging taste buds.
maybe try a different brand? i find plenty of mainstream/cheaper supermarket brands don't even have a real mould.
@brunetteXer 3 different brands, one of which is French. I just treated myself to that brand, and it was even weaker in taste than the Aldi store brand. Didn't know you could make fake rinds on Brie. Do you have a source, I missed that trend. Not surprised, I just missed that they were doing it.
That creamy chesse looks so good with the hard crust on it.
Right? It’s unfair how good those shots of cheese looked.
If I could only eat ONE food item for the rest of my life, it works be Brie cheese. I first had it when I was 15 years old at a Christmas party with my parents. They had a couple of baked bries with homemade strawberry jam and another with candied walnuts. I thought I was in HEAVEN !!! To this day, everytime I have Brie it reminds me of Christmas as a teen.
I choose lobster with drawn butter and I'm a massive cheese lover.
has a kid we would travel from Portugal to France in car trips, There used to be all you can eat restaurants, and once one had a cheese trolley. They had to unglue me from it all the brie/ Camembert was taking a serious beating =P
Brie warmed in the oven with honey and toasted almonds...yummy!!!👍
fabulous story lol
Bro would never shit again 🧀
2:58 I’ve never heard that pronunciation of fungi
Fun-jeye
it’s not a fun guy 😔
"This cheese is being stabbed" - Random British guy in the back: "Nice."
Yum, I never realized how much arm hair I was eating
Probably helps feed the mold lmao
Also they don't wear mask. "Helps feed the mold" that adds flavor. XD
I think there's something on your face!
You must be mad to think that the food you eat hasn't been touched or breathed on by other humans
youre grossed out by a little hair, something all humans have, and not that youre eating literal mold?
Our Kiwi accent is that bad it requires subtitles
Bro its so funny you say that because when i try use the voice thing on google it says all the wrong things hahaha
I've never heard Oamaru being pronounced like it's Uluru until now
That accent always sounds likes hicks or yobbos speaking, so its funny when they use scientific terminology.
Mmmm kiwis
🥝👍🏿
It was voted the most attractive accent multiple times, it’s worked well for me as a kiwi abroad
This is one of the best documentaries I’ve seen in a long time.
More than fifty years ago I had the opportunity to eat some perfect Camembert in Algeria. Eating that runny, smelly cheese on a fresh baguette was the most delicious thing I ever ate.
rip brie, rip bananas
Not a fan of brie, only brie-fly had the opportunity to taste it. Banana's of the Cavendish clan I shall miss, though, very musa.
Aged
in EU we have a similar cheese called "La Blue" and I love it
This is the first time that hear the CPA (cyclopiazonic acid) is grown on cheese, we grow it in fermenters (we produce CPA for research)
Yes finally a New Zealand business ❤
Can we not use CRISPR to splice in a fix to produce more spores?
cool way to say "we're increasing the price" without upsetting the consumers.
Around 11:57 cheese stabbing starts
Very interesting story.
I never ate blue cheese because it had mold. I never ate brie or camabert either.
This has to be my first time hearing fungi pronounced as Fun-jai, i must have not been on the internet enough
Ah, the Asgard problem.
Not how I expected it to run into it...
guess were gonna have to replicate our camembert
I like to watch these kinds of videos while attempting to have the perspective of an alien.
Because humans are wild, Brie cheese is a perfect example of how the ritual of trial and error can create something rather unusual and fantastic
Look, Grommit, it's cheese!"
As a French person, THIS is the kind of content I want to see more of
I love the French accent the scientist lady in the video has.
What is this nonsense ?! It starts with talking about Brie and conveniently ends up advertising some New-Zealand cheese maker !
one of my aunt will be upset for sure her kick is blue cheese. yeah Brie is one of my favorite cheese, but i cant really tell the difference between cold Camembert and Brie cheese
I love eating french cheeses. Now I consider it not an ideal food for humans. However, if it comes to white molds, the woman said are hard to find in nature, I can tell you, we've studied white molds on fruits, food and leave mold soil. The leave molds are white molds. They can be collected directly under fallen leaves typically between soil and leaves and sometimes up to the first 3 layers of leaves. Soil with leavemolds on top is considered having many of beneficial microbes in it and is therefore collected to ferment rice or other starchy crops, multiply and spread the beneficial microbes on farm land or gardens. We observed white molds also on Pili fruits and I on Safu fruit. Depending on the stage of ripening there are molds in different colours on these fruits which are considered edible. The fruits have in common that they aren't sweet and contain as much oil as Avocado. They taste like several varieties of German sausages. Food like fruits including squash and Kimchi whith still some solid parts sticking out of the liquid, with white molds we consider edible. The moldy parts get very soft and if a sweet fruit, loose their sweetness. The smell so is cheesy. Also on Coconut white molds can develop. However timing is crucial because soon after the white molds, molds with other colours follow. This to open the eyes of the scientists for finding usefujll staints of white molds suitable for cheeses. My heart's still beating for cheese as I find it a beautiful art.🙂
Mushroom farmer here, strains just dont die. Looks like this whole operation is being done in fairly controlled environments.
2:56 that is a child lol
haha yeah sure looks like it. might be ol boys first job. Hopefully he had a good childhood before hitting the cheese factory..
god i wish my child labor job was cheese monger
fun gi
@@NolansArts Hehe to be born on or working in a family farm. XD
Good vid. All these bio-universities should be stepping up their game - and going out and swabbing everything on the planet, and gathering up all these molds, finding out their genus, species and start growing new strains for commercial use.
It’s expensive
@@victortaveira8271 Its worth many graduate projects with state and federal funding to find replacement molds, and new molds etc. in their database, and how they could be used in the dairy industry, but also in any other industrial marketplace.
@ I think that too, but the industry, the government and consumers don’t value enough that till too late.
I dont think they made the case for it going extinct. Or properly explained the problem. The issue is that they are using a single specific strain to make this cheese. Its a monoculture. And as such suffers the same POTENTIAL problems as any monoculture. Lack of adaptability to environmental challenges and the possibility that a disease might come along that wipes the whole global crop out. But, it's been that way since the 50s... The whole point of the marketing and production of these cheeses is that it's a monoculture. It wouldn't be that same white soft cheese unless it was. Its not as if you have the option to add genetic diversity to the mold , whilst making the same cheese... You change the mold, you change the cheese.. you might be able to find new wild molds but they wont make the same kind of cheese will they?
@@jasonpickering6696 Just like the extinction of the orange-yellow banana of the 1950s, then the movement into the Cavendish species, the original banana, some even with soft or hard seeds in them were truly flavorful. Cavendish has become like my Washington Red Delicious apples, like a yellow banana potato or red apple potato. Bland, and just something to look at versus eating. Earlier species and heirloom varieties were so much more healthy and nutritious.
It is the saying that the ancestors ate less than us and lived a more healthy lifestyle. We are eating more of cr*p food to just try and get the same level of nutrition and health that our ancestors had. The very reason we are so plugged up with fiber and constipation is bulk cr*p food coming down the pipe, and getting all blocked up. Get back to soil nutrition and soil health versus chemicals creating super-bland and lackluster nutrition - and we will have a return to a healthy population. And take out all of the many ingredients that are put into the bags and cans to keep the food product long-shelf life. If it has a short shelf life due to oil rancidity or other problems, then the food is the problem and should be served fresh (like the French supermarkets). Such are going to be many changes in the upcoming years of the food market products (under RFK Jr) and removing all of the BS in the food, and getting back to real food, even good fast food. No more tolerance for cr*p food on the table and having unhealthy parents and children eating overpriced foods - and paying for all those additional ingredients that only fill up the can, making the customer buy up an expensive volume of byproducts, and putting in less and less actual food into the can.
Even the mold has enough of this breed, it will self-detonate to avoid the exploitation :P
4:55 did that limp noodle just suggest they there were “farmer’s markets” in France 250 years ago?😂😂😂
The cheese is being stabbed
28 stab wounds you didn't even give cheese a chance
@@Darcy_Blake xD
@@Cessie983the cheese is being stabbed and you’re laughing? You’re sick.
Glad to see the Cavendish Banana mentioned.
0:58 that hand is the unofficial sign for "no sampling the cheese"
5:52 Cheese scientist has a Swiss cheese ring. Nice.
Yeah that’s cute 🥰
12:50 why is this presented almost like a solution to the camembert mold ? It's not? It's just another blue-cheese type, that doesnt look or resemble camembert in any way. We need a new camembert mold if the old one is dieing, not a blue cheese!
It's not dying. All they said is that it's not diverse enough. Ergo evil. The blue example was showing how to get people interested in historically marginalized molds of color, because it's about time.
why is it dying anyways? it is NOT ! this is shit!
I think that was just saying how their technique could be used for camembert mold too. It is quite lengthy and out of nowhere though...
Her job is to save the future of cheese, literally
So THAT'S why my cheese always has arm and finger hairs in it! 😮
Great storytelling. I really didn't care for cheese so much but this was captivating
In what way does the New Zealand cheesemaker's penicillium roqueforti strain differ to the regular one? He says it's a new strain and has named it 45° South Blue, but in what way precisely is it new or different? The only information I could find on his website is that it tastes sweeter and milder, but I've had plenty of sweet and mild blue cheese. It would be interesting if it actually was different, and not just a marketing tactic, because we could study the differences and see if it can aid developing a healthier strain.
As it is a naturally occuring mold, there should be thousands of healthy strains.
brie is my favorite cheese 😢
Time to find a new one :)
1:02 Karl must be an important guy
ahahahaha xD doesnt even need a surname
I love cheese!!! Thanks for sharing all your wonderful information!! It has been eye-opening!!!
NOT to worry!!!!!!!!!!!! Cheese producers WILL make sure they have enough "Mold"!!!!!! It's fully HYPE!!!!!!!!!!!
"Some" scientists say it "could" be endangered.
Some also say men can become wo..men. same scientists? Blue hair and a face like a scrap yard?
Its crazy to think about, but bananas are all genetic clones of each other. They are all the same. You think they can't possible go extinct but the main banana in the world use to be the Gros Michel banana. A fungus basically wiped it out in the 1950s. They eventually made the current banana that was resilient to the fungus (the Cavendish banana) and continues to be the single main banana. But its super crazy to think about how something so common could just disappear and have to be replaced with something had a completely different flavor and texture.
OK, guess I have to visit New Zealand again. (Fakes reluctantly dragging feet.) Have to get me some Shenley Station Blue from Whitestone Cheese. 😁 Unless it is for sale anywhere north of the equator, of course?
I'm really surprised a strain of mold can go extinct, that's wild...didn't realize that was even possible given it should be easy to create more.
We need someone who collect spores, moulds, and fungus.
Lol why is the Kiwi guy subtitled? 🤣
you're telling me pharmacist company let the penicilium mold faces extinction without doing nothing?
More accurately the exact strain that's used for cheese production. There are plenty of wild penicillinum molds out there that are perfectly fine. Also the mold used for producing penicillin via fermentation are of a different species so the potential loss of this cheese making mold has zero impact on penicillin production.
This is so fricking fascinating
Cheebs
9:38 It's a good time to start finding that "special" mold. It may take another generation to find and perfect that. 😊
How many of these "This product that is everywhere is on the verge of disappearing if the stars align" videos can they produce?
Many many more, probably.
Humans are great at doing things unsustainably. Extract and profit while we still can! Who cares if the grandkids inherit a desolate wasteland?
If things go on, more in the future and soon, we might even get "the last..." of something
As long as it generates more demand and thus justifies doubling the prices for these items, they're going to keep being sponsored to make them.
Reminds me of the bamboo problem. (And also of various Star Trek stories about the follies of genetic purity/uniformity obsession.)
2:22 10:57 pro tip: "one of the only" is cringily illogical speech. "only" refers to a single unit or group. As a group it is unspecific. "one of the (very) few" is a proper way of saying it. Because there is only THE only, not one of several only/onlies.
5:08 "Toxic Babies" - good for a punk rock band name.
I am definately going to be losing sleep over this one
That researcher has the Frenchiest French accent I've heard in a while
Could someone please explain to me how a mold grown in a laboratory setting can just go extinct? I can't wrap my head around it. Would the mold die in transport, or while growing in the milk, or while aging the cheese, or is it going extinct purely because it won't produce enough spores? And if it were producing asexually and creating clones, how could it lose its ability to produce so many spores? Is it because of mutation? Do we even know what the change to the mold's DNA is that causes it to produce fewer spores?
Couldn't the scientists genetically modify/cross breed the mold so that it produces more spores and/or has more favorable traits?
I was wondering that too. My best guess is that it has slowly been mutating and losing genetic information all along. And once they realized it, the weaker strains had already replaced the previous, stronger strains
The video is simply wrong.
Mold (or really any commercially relevant microorganism) doesn't simply "go extinct" and given the economics involved to keep the same strain, they're distributed "back-ups" of this strain preserved in refrigerated vaults around the world. It really, really helps that this particular organism is a penicillium since we have additional expertise in preserving them due to their medical use as antibiotics.
It's not nearly as ubiquitous as bakers or brewers yeast, but it's pretty close.
It just sits there. It gets too confortable in its own skin. It got very lazy. It is too spoiled.
It's one pure totally inbred mold, healthy enough for today's factories but, but open to any new disease or degenerative inbreeding like those fewer spores.
Why don't you just say it. "It is only a matter of time before the mold goes extinct !".
I am terrified of the potential end to my beautiful Brie! Every time I finish my latest slice (sadly, I've never been able to afford a wheel) I feel an absence almost immediately. I dare not imagine a world that can't give me that.
Also, Camembert is cool too.
When I saw the title I thought some European Union regulation was going to prohibit brie cheese.
Nice to know I don't have to be hateful of them on this one.
Some guy; "what do you do for a living?"
Other guy; "Eh, I just stab cheese all day:"
I'd bet, France has been sending out spelunkers, with mold test kits, in Meaux and Melun.
i know i would be :)
I've made basic cheese at home. Including making cheese by scraping mold from the outside rind of Brie cheese. Although its salted, scraping off the outside mold worked for me. Plus, you can use a "live" buttermilk (for mesophilic cultures) or yogurt (for thermophilic cultures) as a substitute for a specific cheese culture starter.
ive seen white mold somewhere, ill have to try to think where it was.
I had some old cheese in the fridge grow white mold
wait a minute
Think hard, Mona Lisa. Think hard!
@@Jacob99174 its when i leave tea leaves in the tea pot too long!
@@jonmahashintina
Quick, throw it on some cheese!
Pardon my stupidity, I guess I just don't understand why we can't make more of a mold. Replicate the conditions it needs to produce and just make more. We've been doing this for how long and simply can't do it anymore? I'd also like the input of a few more doctors before we decide something is going "extinct".
By lack of genetic diversity it can be wiped out by a single mold or diseases. Not everyone reacted the same on early covid
Don't believe in this genetic diversity bullshit. This mold will never be "extinct", you can freeze a sample of this mold and just make more.
Love it how the kiwi needed subtitles
I think with most fed governments now. Most wouldn't allow a new cheese mold. Too many regulations, and too many lobbyists to keep competition out
Wow that guy was up to his shoulder with no gloves or anything.
Handwashing is much more clean than gloves
@@salemdianne 100%
Cheese makers all over the world have been doing it for generations with no ill effects. I'm much more concerned about the produce I eat, and the things that go on in meat processing facilities.
I heard from an NPR show maybe a decade ago that cell cloning is not infinite and cell will eventually die .
I love varieties of cheese like Brie and Camembert, and a fair few other varieties. I hope they don’t go out of fashion or stop being made.
As a camembert and brie lover I was devastated when I heard about this last year T-T
One mans penicillin, is another man's moldy cheese👾
Bananas don't grow on trees. It's a large herbaceous plant that comes back from underground starts.
One of the amazing things i always think about is, We as humans can alter the course of evolution, but there is often the law of unintended conciquentions we that we have inadvertently selected.
Have koji or the white mold that the Chinese use to ferment bean curds been tried?
Of course he’s selling it for double the price of Brie. Why not take advantage of consumers when you can. That’s business right 🤷🏾♂️.
When you go to work you don't try to obtain the best deal for yourself? If you sell your house, or anything else, you are going to let it go below the market price? What a saint you are.
BUSINESS INSIDER IS THE MOST EXCITING AND INTERESTING SHOW ON TH-cam! 😊😊❤❤ I LOVE IT! KINDEST REGARDS BEN FROM NEW ZEALAND 🇳🇿 😊
I'm gonna taste the mold on my walls for science
Maybe the research team needs to find another fungi that is similar to Penicillium camemberti, a new Penicillium something. Then you make a hybrid with Penicillium camemberti.
There are so many different mold species, it would be really nice to test other species. It it possible to find something really amazing.
I wish I could eat mold cheeses, but the blues and Camemberts all give me migraines. It's tragic.
dang, I am eating a wheel of Brie cheese from Aldi right now! They have the best Brie that is inexpensive, but its not always good because sometimes it is aged too long and tastes too strong. I like the cheese wheels that are new and harder because they have a creamier and lighter flavor. Also my little Havanese dog buddy always freaks out when I bust out the little wheel of Brie cheese, he can instantly smell it and loves a little piece of that stuff.
I've eaten some great cheese, illegal cheese from Mexico. It was buried in a horse's stall for a few years. There's a really buttery but, slightly firmer cheese, and it smells more like foot fungus. You might be able to find new strains but different flavors checking out makers across the globe.
''you cannot domesticate over three generations'' euh.. yes you can :)
well done and I learned something - thank you.
No! As someone who is lactose intolerant, the only cheese I will suffer for is Brie …
Gloves? Seriously? Arm hair?