A single fungal strain of the species Penicillium camemberti is currently used for the soft cheese. The strain is not reproduced sexually, so no new genetic material is added.
Some microorganisms are capable of sexual and asexual reproduction. It would be possible to ferment Camembert with other mushroom strains. However, consumers would then have to adapt to a changed color, a changed texture of the shell or a slightly different taste. The problem also exists with other types of cheese, such as Roquefort.