Are Camembert and Roquefort endangered?. Flagship French cheeses are becoming more and more difficult to make.
At issue: the molds responsible for their emblematic fermentation, undermined by the food industry and which could disappear by becoming completely sterile. A threat of extinction, which could be resolved thanks to the science of bacteria. This is the warning given by the CNRS journal last January. The agri-food sector has exerted such great selection pressure on mushrooms that cheeses today have an extremely poor diversity of micro-organisms.