or yeast-like fungus (Geotrichum candidum) that blooms like tiny flowers on the exterior of a ripening cheese. Over time, these patches of yellowish white fur are patted down to form a cohesive ...

Camembert cheese and brie could become extinct because ... said that attempts to make camembert with the typical white rind over the decades had impacted the fungus used to manufacture the cheese.

For eight years, Sementzeff has been making the earthy, soft cheese ... the white, pristine look of Camembert.” As a result, during the 20th century, cheesemakers stopped leaving the fungus ...

A big slab of Brie is something ... during the cheese-making process. After it’s made, the cheese is put in a humid room to ...

Camembert, brie and Roquefort could all disappear from our cheese boards due ... camembert using a standard white rind has proven harmful to the longevity of the fungus, and several of the UK's ...

Besides our favorite centerpiece for a charcuterie board, Brie is a soft cheese with a bloomy, textured rind on the outside and high butterfat (60% to 75%) on the inside. According to Brent ...

The soft cheese ... a fluffy white mold that was, apparently, quite appetizing. This strain, known as Penicillium camemberti, was henceforth considered the gold standard for brie and Camembert ...

As so succinctly described by its name, the dish is primarily cheese that is baked until lusciously gooey. Brie is the go-to, but any bloomy rind cheese, such as Camembert or cambozola (a cross ...

The world's supply of Brie and Camembert ... for the cheeses' iconic white rinds and creamy, tangy centers. But the qualities that once made it a star of the cheese world are becoming a liability ...

Six different types of Brie cheese are being recalled in 12 states, including New Jersey, due to the presence of listeria. Savencia Cheese USA recalled the six different kinds of Brie after ...