NPR.org: What The Camembert Rind Does For The Cheese Inside
photo by Lukas Gerber
“For a group of Swiss bio-engineers, that moldy rind is one of nature’s greatest living surfaces, doing double duty as a shield and a cleaner. The rind allows the cheese’s deep flavor and aroma to mature, but also defends it against microorganisms that could spoil it. The cheese repays the fungi on the rind by supplying it with nutrients.”
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