A decrease in biodiversity may lead to the loss of some of the most beloved cheeses—camembert, brie and blue cheese—according to a warning from the French National Center for Scientific Research. The fungi used to ferment these cheeses and give them their unique taste, smell, color and texture are in decline, and it is believed that efforts to engineer consistent results using fungi made in the lab is partially to blame for this decline.

In the case of camembert, the objective was to create a standardized, pristine-white look and silky texture by using a specific strain of albino fungus. But over time, that fungus has lost its ability to reproduce naturally and is losing its capability to produce asexual spores. Relying on a single form of an organism also makes it susceptible to disease, which could wipe out the whole population. In the future, cheese lovers may need to accept the greater degree of variability in the looks and tastes of their favorite cheeses that results from using wild fungi.