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
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 😄