France's top food body has unveiled a “revolutionary” laboratory process to create a range of cheeses that look and smell like the real thing in "days rather than months".
But purists warn the move could spell “the death of true cheese”.
Researchers at the French National Institute for Agricultural Research, INRA, say they have cracked a way of massively accelerating the ripening process normally so essential to creating a cheese with the required texture and smelliness.
“What nature takes three weeks, three months or three years to do we can do in two to three days using a process that is far faster and less costly,” INRA cheese expert Romain Jeantet told the Telegraph.
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