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OPINION: This old mutt hears some of the world's favourite cheese could soon disappear off shop shelves unless science can find a way to save the mould that makes them.
Apparently, both Camembert and Brie have been highlighted as 'at risk' in a report from the French National Centre for Scientific Research (CNRS), which has found that the strain of penicillium mould used in the production of the popular soft cheeses is losing the ability to reproduce.
"It is now very difficult for the entire industry to obtain enough spores to inoculate their production," the report said.
However, all hope is not lost as a new bug has been recently discovered in a cheese called Termignon blue and it is hoped it will be able to reproduce with the existing Camembert and Brie mould to create a fungus that will endure.
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As calving approaches, farmers need to get their teams ready for what lies ahead in the coming months.
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Rural Women New Zealand (RWNZ) and Massey University are joining forces to help raise awareness and funds to combat leptospirosis.
Auckland-based supplement and nutritional company New Image International is celebrating 40 years of business in their home country.
OPINION: In 2021 a group of prominent academics got ’cancelled’ for daring to oppose changes to the school curriculum that…
OPINION: On top of the rural banking inquiry, several as-yet-unnamed banks are facing a complaint to the Financial Markets Authority…
