o wheel, o woe (11. 342)

Already under threat by regulators for its traditional packaging, we learn that Camembert and brie face a compound calamity due to a collapse in microbial diversity.  The fungal strains that give distinctive flavours and characteristics and which producers have relied on for centuries are now demonstrating that consistency comes at a cost (see also), the favoured now standard Peniciliium camemberti no longer found in the wild.  Propagation via cloning over generations have rendered the fungi less resilient and harder for cheesemakers to grow and the monoculture of fungi of these domesticated microbes also imperil the future of blue cheeses, like Gorgonzola and Roquefort, at least in their refined form.