A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related, from a VIAC-certified urban cheesemaker.
The Science of Camembert Rind
Photo ©2012 NPR.org
Via NPR, a look at the science of the Camembert rind, and how it is being applied to other areas:
So amazing is the rind that the scientists, who are interested in designing “smart,” functional materials, used it as an inspiration to build their own living material. The researchers describe their work in a paper published this week in the Proceedings of the National Academy of Sciences.
“We were interested in how the fungi claims the whole cheese for itself,” Lukas Gerber, a researcher at the Institute for Chemical and Bio-Engineering in Zurich and an author of the paper, tells The Salt. “So we took this concept of the fungi defending its food and combined it for the first time with artificial materials.”
Gerber say that living materials modeled off cheese rinds could be useful to make products with self-sterilizing surfaces.
As the article points out, real Camembert is virtually nonexistent on this side of the pond, but having eaten the real thing in France, it really is a revelation of mushroomy, grassy flavor.
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