French Scientists Warn of Impending Extinction for Camembert and Brie

French scientists warn that Camembert, brie, and other beloved French cheeses are at risk of extinction due to a decline in the strains of fungi that give them their unique taste, smell, color, and texture. The use of lab-made fungus has led to a loss of genetic diversity, making it harder to produce these cheeses. Climate change and dwindling global biodiversity are exacerbating the problem, but efforts are underway to restore genetic diversity to the fungi. Large industrial producers may face a tougher challenge than small artisan farms, and cheese-lovers may need to embrace the idea that each Camembert may have its own unique personality and flavor in the future.