
© Image by Micha from Pixabay
Scientific news
To mark #WorldCheeseDay, let’s sound the alarm! Cheeses and Camembert could disappear, but scientists seek a solution.
© Image by Micha from Pixabay
A good cheese is a work of art, but it is also the result of a synergy: between the milk and the producer, of course, but above all between the bacteria and yeasts that ferment the curdled milk and transform it into cheese. Without this mouldy process, there would be no Camembert or Brie, and even less Blue or Roquefort, whose colour bears witness more than any other to this meticulous process.
We explain all this and much more in a short video, and to mark the occasion we're bringing out reports from our archives devoted to cheeses, as rich a source of study for biologists as for ethnologists.
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