From this article, it seems like a bad idea to let company have the control of the fungi production. I wish they was more initiative around open-bio fab-lab, or what ever they are called, around me.
They could be more collaboration being the partisans of the free software and the compost making people.
cross-posted from: https://slrpnk.net/post/7804007
Many signature French cheeses currently rely on just one single fragile strain of fungi — Penicillium camemberti — which is unfortunately at risk of dying out.
cross-posted from: https://lemmy.zip/post/12041593
Countless fans took to social media to share ways they’re enjoying brie before the cheese is gone for good
I’m not in the US, but I honestly don’t know lol. I’ll have to check the next time I buy some 😁
Sorry, I usually assume people on here are Americans until proven otherwise 😅
No worries lol, you’re probably right more often than not 😄