France offers an impressive variety of fine cheeses, yet the beloved Brie always ranks as its foremost export. With a rich history dating back to the 7th century, when it was first crafted by monks in Meaux and Melun, east of Paris, Brie has earned its momentous reputation as the "Queen of Cheeses." However, despite its timeless appeal, Brie now faces its greatest threat and is at risk of extinction due to a fungal crisis.
This French delicacy is instantly recognizable by its along with the nutty, buttery interior that – it pairs effortlessly with both savory and sweet treats. Each bite of that delicious Brie, like all the cheeses, also encapsulates a whole dynamic ecosystem. During the cheesemaking process, bacteria and fungi, including both yeasts and molds work together to break down milk fats and proteins, producing hundreds of chemical compounds that give the cheese its distinctive taste, aroma, and texture.
Simply put, without these tiny but mighty microbes, the unique qualities of cheese wouldn't exist. Today, many of France's most iconic cheeses rely on a single delicate strain of fungi that is at risk of disappearing. Although Brie won't completely vanish from shelves, French food lovers can expect some changes to their favorite cheese.
From wild to lab-made Brie mold The crisis that puts Brie cheese in danger is the looming extinction of the specific mold used to make it. Penicillium camemberti is a lab-domesticated fungi strain and has been cloned for generations.
