#Cheese lovers beware: the days of Camembert could be numbered. A lack of microbial diversity risks driving the famed French cheese to the brink of extinction. Researchers say a single #mould strain known as Penicillium camemberti, which is essential for the production of camembert, is now unable to reproduce. This has led to a collapse in its genetic make-up, threatening its survival and that of the iconic cheese along with it.
George Mewes cheese shop in Stockbridge has a whole room, gravity based conditioning system that keeps the cheese in perfect condition, all designed by the clever Alan Hayes, the leading designer of these systems to the UK’s artisan cheese production and retail industry. #cheese#stateoftheart#parmesan