For well over a century, most of the world’s brie and camembert producers have been sourcing a key ingredient, the fungus Penecillium Camemberti, from the same strain, leaving the cheeses vulnerable ...

Some creamy cheeses, like Camembert and brie, have an ... The coating forms when cheese mongers spray a solution containing a white-colored mold and a cream-colored fungus over the surface.

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 ...