Also off topic but I didn't know that white mould on cheese is a recent genetic selection. Soft (brie and camembert style) cheeses looked different pre WWII.
https://www.stuff.co.nz/food-drink/350227653/are-worlds-favourite-oozy-cheeses-danger-extinction
It isn't. In France, most cheeses are still made traditionally. Obviously, these suffer from natural mutations in the mould. Roquefort, fi, can only be called Roquefort if it's from a certain area and produced in the caves that have been in use for many centuries.
However, 99% of the cheese sold outside of Europe, is industrially made and these couldn't even be sold under their own name in the EU. A very popular salted Middle East cheese, feta fi, is mainly produced industrially in Denmark. Another example is Haloumi. For both of these, traditionally made cheeses have been pushed from the market.
Emmentaler, fi, some years ago, lost its holes. That was a bad problem as the consumer expects Emmentaler with the typical large holes. The reason was Swiss farmers were too clean. Once that was established, it was easy to make a bacterial extract to add to the milk.
It's a thing the press will report about, mostly without understanding, driven by that industry, in an effort to influence public opinion, hoping the industry will be allowed to sell their product under a false name.
When I still wrote about food, I was threatened with lawsuits by the dairy industry. They know very well they can't win such a suit, but they can lengthen it indefinitely, they'll add copyright and trademark complaints and even other stuff. As an individual against a multinational, you don't stand a chance. Not even if you're a millionaire...
