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Americans and French caught up with panic: Russian cheese makers are not afraid of product shortages

Different types of cheeses. Photo: Racool_studio / ru.freepik.com

In recent months, world and Russian media have been discussing rumors that have worried many cheese lovers about a possible reduction in the production of some popular cheese varieties. The sources associated the main concerns with the cheeses with white mold beloved by Russians, such as camembert, brie and others.

The news was based on data from American scientists from Tufts University, which stated the shortage of useful and necessary microorganisms in the world of cheese making. First of all, it was about a strain of bacteria Penicillium camemberti, which is used for the production of cheeses with white mold.

According to the Americans, Penicillium camemberti cannot reproduce naturally, only in laboratory conditions. In addition, bacteria are very vulnerable to the effects of third-party microorganisms.

The rumors were quickly picked up by the French, who confirmed that in the coming decades, if production does not decrease, it will definitely change. Allegedly, the taste of many well-known cheese varieties supplied to various markets will change.

But in Russia concerns from The EU and the US, as it turned out, do not share. Experts of one of the industry portals are sure that there is definitely no shortage of blue, white and even red mold used in cheese making in the country and is not expected yet. In recent years in Russia has developed its own production, plus almost all European suppliers remained in place and did not go to reduce revenue.

"Before we panic and start buying cheese for months ahead, let's take a sober look at the situation. We do not see in There is no shortage in Russia, all types of mold are cultivated and feel great," the opinion of practicing cheesemakers is given.

A similar opinion is shared by expert Pavel Volchkov, whose words are published by Kommersant FM: "There are a huge number of isolated strains that are being preserved. Now there is an intensive development of cheese production and there are more companies involved in the production of relevant components, this should only improve the situation."

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09.10.2024

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