Continuous cloning of the fungus used in some French cheeses has created a lack of microbial diversity that could mean the end for some favorites.
You obviously have to make it look Instagrammable, but that's just the sum of its parts. The first step is deciding how to actually build your design, and variety is key: It's choosing the salty snacks and rolled-up meats, maybe a few jams and fruits, and then there's the cheeses. Any expert will tell you to add some contrasting textures — again, variety — like adding a hard parmesan and a soft brie .
According to France's National Center for Scientific Research , favorites like blue, brie and Camembert are at risk of extinction due to the way humans have standardized how we mass produce them. These new versions could, ironically, depend on the original fungus that was discarded due to its varied products. The strain, called Penicillium biforme, is genetically similar to P. camemberti, but it possesses an"incredible genetic and phenotypic diversity," CNRS said.
France Dernières Nouvelles, France Actualités
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