According to the French Centre for Scientific Research, the bacterium used to make such deliciousness as camembert and brie may be running out.
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00:00 Everybody panic! Camembert is going extinct.
00:03 So professor, would you say it's time for everyone to panic?
00:07 Yes I would kid.
00:08 According to the French Center for Scientific Research, the bacterium used to make such deliciousness as this camembert
00:16 and other soft cheeses like brie and even some blue cheeses, that may be running out.
00:22 And you know what that means? Girl dinner is officially cancelled.
00:27 Ask me if I like cheese.
00:31 Do you like cheese?
00:34 Why yes I do. My favourite's Gouda.
00:37 Since the 1800s, the French had used a single strand of bacteria known as Penicillium Camemberti
00:44 to make the signature white rind you see on soft cheeses.
00:48 And this bacterium is replicated through vegetative propagation, which means it can only be reproduced by copying itself.
00:56 This process naturally reduces the genetic diversity, making the whole system unsustainable in the long term.
01:04 Put simply, there are a finite amount of times this genetics can be copied before it all goes a bit haywire.
01:11 Cheese.
01:12 Thankfully there is a small glimmer of light at the end of this otherwise extraordinarily dark tunnel for cheese lovers such as myself.
01:22 A genetically similar bacteria known as Penicillium Biforme has been found.
01:28 And thank god a soft cheese saviour has emerged because frankly a world without cheese would be unbiblical.
01:36 Don't believe me?
01:38 And Jesus said unto them, "Blessed are the cheesemakers, for they will be called the sons and daughters of God."
01:50 Who am I to disagree with Jesus?
01:53 Oh, what for the love of God is that?
01:56 It's a statue you wanted.
01:58 What? No it's not Kim.
01:59 Yes it is, it's a statue of little baby cheeses.
02:03 Little baby cheeses?
02:05 Oh little baby Jesus Kim, Jesus.
02:09 Oh Jesus.
02:11 [BLANK_AUDIO]