From this article, it seems like a bad idea to let company have the control of the fungi production. I wish they was more initiative around open-bio fab-lab, or what ever they are called, around me.
They could be more collaboration being the partisans of the free software and the compost making people.
cross-posted from: https://slrpnk.net/post/7804007
Many signature French cheeses currently rely on just one single fragile strain of fungi — Penicillium camemberti — which is unfortunately at risk of dying out.
cross-posted from: https://lemmy.zip/post/12041593
Countless fans took to social media to share ways they’re enjoying brie before the cheese is gone for good
Many of our favorite cheeses, including Camembert, brie and various blue cheese varieties, are on the “verge of extinction” due to a collapse in microbial diversity.
So a lot of much better cheeses are at risk too and they’re focusing only on brie?
Don’t get me wrong, I like brie, but this is like if every Premier League club was about to go bankrupt and the headline was “Financial Crisis at Fulham”
Or, for the Americans and other football-averse people: it’s as if every singer-songwriter suddenly quits music and the headline is “John Mayer ends career”
Do you guys in the US even get real, unpasteurized Brie anymore? I thought it was banned.
Because raw milk Brie is fucking awesome
I’m not in the US, but I honestly don’t know lol. I’ll have to check the next time I buy some 😁
Sorry, I usually assume people on here are Americans until proven otherwise 😅
No worries lol, you’re probably right more often than not 😄
Of things to lose, I didn’t expect to see my favorite kind of cheese :/
