To produce fine French cheeses like brie and camembert, you need milk, time, and one especially important ingredient: mold. For decades, farmers around the world have produced cheese by cloning the mold Penicillium camemberti, but now some are worried that it could become extinct. Along with providing an in-depth look at how brie and camembert are made, this video examines the ways that some cheesemakers are responding to the uncertain future of their business.
Questions:
- Why are brie and camembert makers worried about the future of the Penicillium camemberti mold?
- Do you think more cheesemakers should search for molds in the wild to make new cheeses? What are some advantages and disadvantages of this approach?