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#camembert

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@Vegan
Ich esse ja gern mal die #Camembert-Alternativen. Besonders die mit Pfeffer (mit etwas Ketchup verfeinert ;) mag ich ganz gern. Die #vegan​en sind ja sehr mild, der Pfeffer peppt die dann etwas auf. Etwa der hier:
happy-cheeze.com/products/crea

Den bekomme ich bei mir im #Alnatura, da ist die Lagerung bisher i.O. gewesen. Und ist damit auch #Bio. Basis #Blumenkohl find ich auch lustig. Hab ziemlich gestutzt, als ich das zum ersten Mal sah 😄

happy-cheeze.comBio Happy Cheeze Der Cremige Grüner Pfeffer 150g

Hm, #vegan​en #Camembert von #Mondarella gerade aufgemacht, haltbar bis 13.12., vor einer Woche gekauft u. im Kühlschrank gelagert.
Ich hab mir von der Seite, wo er noch pustelfrei ist, ein Brot belegt, aber ich werd's wohl nicht essen.

2,99 € für die Tonne. Werde ich so schnell nicht mehr kaufen. Wahrscheinlich schlechte Lagerung beim Händler/Lieferant. Da ich die meist beim selben Rewe kaufe, künftig 🙅

Immerhin hat kein Tier für gelitten 😬
Bei tierischem Camembert kann das ja auch vorkommen.

Will brie and Camembert cheeses go extinct?

Until recently, #Camembert and #brie came covered in shades of blue, orange and green — a product of the different strains of molds used to make the cheeses, said Jeanne Ropars, an evolutionary biologist at the French National Center for Scientific Research and Université Paris-Saclay.

Eventually, cheesemakers identified a particular strain of mold that was not only fast-growing, but also gave cheese an appealing white covering.

By the 1950s, the combination of industrialization and demand for uniform-looking cheese turned #Penicillium #camemberti into the gold standard.

It’s now the sole strain used in the production of brie and Camembert.

Over time, that could prove problematic, Ropars said.


Penicillium camemberti can’t reproduce on its own, so it has to be cloned over and over again
— which means that every cheese is made with a genetically identical strain.

That lack of genetic diversity makes it vulnerable to pathogens or other environmental changes, Ropars said.

. washingtonpost.com/food/2024/0

Washington Post · Will brie and Camembert cheeses go extinct? Here’s what scientists say.Worries over French cheeses have spread since a study warned they’re “on the verge of extinction.” But a future without brie is not yet in the cards.

My family is now 100% worried about the #genetic disaster affecting French #cheese, especially the hallowed #Camembert (Delicious Be Thy Name). Our terror is now overflowing into adjacent cheese domains. Is Stilton at risk, we wonder? The loss of microbial genetic diversity threatens the foundation of the cheeses we love. Where is the outrage? Why are there not massive demonstrations in gastronomy capitols worldwide? Wake up people!

news.cnrs.fr/articles/french-c

CNRS NewsFrench cheese under threatCheeses host a multitude of microorganisms that turn milk into curds. Selected by humans, these ferments are not exempt from food industry regulations – to the point that blue cheeses and Camembert could disappear.