How the Replacement of Mold Strain Could Permanently Change the Flavor of Brie and Camembert Cheeses? 0 11

A study conducted by scientists from Tufts University in the United States has shown that replacing the mold strain could lead to a loss of the unique flavor of the aforementioned cheeses, making them less appealing to consumers. However, such a replacement may result in a completely new, more 'unpredictable outcome.'

Currently, Camembert and Brie cheeses are produced using the strain Penicillium camemberti, which is responsible for forming the white rind and gives the product its characteristic sulfurous taste. This strain is the only one used in the production process.

The study was not initiated by chance. In France, there has previously been concern about the sharp decline in the number of mold strains, which threatens the production of popular and expensive cheeses. Nevertheless, American colleagues argued that the disappearance of this strain would not happen anytime soon, and once it does, cheesemakers will be able to switch to other types of strains.