00:58 - How Brie is Made 04:13 - The History of Penicillium Camemberti 05:46 - Why Penicillium Camembert could go extinct 08:00 - Camembert in France 10:14 - The Hunt for New Molds 13:20 - A Solution?

Pressing the brie with the tip of your finger is a good technique to see if it’s baked to perfection. It should be soft and ...

A new study suggests cheese isn’t the devil we once thought it was. Experts weigh in on the healthiest cheeses and the ones to avoid Cheese seems to make everything better, doesn’t it?

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 ...

The same principle applies to bread,' she said. The same, however, is not true of soft cheeses like brie or camembert, which can foster harmful bacteria once they have lost their freshness.

If you have ever stared at a moldy piece of bread and a fuzziness is viewed you are looking at colonies of spores. Spores ...

From the nutty and complex flavours of Comté to the creamy indulgence of Brie and Camembert, and the sharp Austrian Mountain Cheese and Raclette, each variety tells a story of its unique terroir and ...

Hard cheeses, such as cheddar, are safe to eat after their use-by dates The same, however, is not true of soft cheeses like brie or camembert, which can foster harmful bacteria once they have lost ...

We found the brie somewhat bland and were uncertain if the peppers truly enhanced the taste. We've tried Aldi's Specially Selected Acacia Honey and Truffle Baking Camembert previously and found it ...

Royal Agricultural Society's dairy awards head judge Tiffany Beer says the complex flavours and craftsmanship in the ...