The standardization of production processes in the blue cheese industry has led to a decline in genetic diversity and an imminent threat of extinction for blue cheese. A previously unknown population of Penicillium roqueforti, found in Termignon blue cheese, offers hope for saving the industry. The selected strains of fungus used in cheese production have become genetically impoverished over time, leading to reduced growth and fertility. Similarly, the strain of Penicillium camemberti used in Camembert cheese production has also lost its ability to reproduce, putting the variety at risk. To counter these issues, cheese producers need to reintroduce genetic diversity through sexual reproduction and explore alternatives such as Penicillium biforme. Saving the cheese industry requires embracing diversity in flavor, color, and texture.
| Signal | Change | 10y horizon | Driving force |
|---|---|---|---|
| Termignon blue cheese discovery | Preservation of biodiversity in cheese production | Greater genetic diversity in blue cheeses | Threat of extinction for blue cheese industry |
| Standardization of production processes | Decrease in genetic diversity among non-farm-produced cheeses | Limited genetic diversity in non-PDO cheeses | Pressure from food industry for consistent product standards |
| Genomic sequencing of P. roqueforti | Potential for genetic diversity in cheese production | Cheese producers can access diverse strains of P. roqueforti | Desire for genetic diversity and sustainability in cheese production |
| Insufficient genetic diversity in P. camemberti | Potential extinction of Camembert cheese | Cheese producers need to find genetic alternatives for P. camemberti | Loss of genetic diversity due to vegetative propagation and artificial selection |
| Potential use of P. biforme in Camembert production | Introduction of genetic diversity in Camembert cheese | Camembert cheese may have greater flavor, color, and texture variety | Need to find alternative fungal strains for Camembert production |