The world’s supply of Brie and Camembert could be in danger. One mold, called Penicillium camemberti, is responsible for the cheeses’ iconic white rinds and creamy, tangy centers. But the qualities that once made it a star of the cheese world are becoming a liability — driving some to hunt for colorful fungi in the wild to make completely new cheeses. So, are these famous French cheeses really facing catastrophe? And what does this mean for cheese lovers around the world?
