Cheese mites

Cheese mites are tiny arachnids that are used in the production of certain types of cheese. They belong to the family Acaridae and are scientifically known as Tyrophagus casei.

Overview

Cheese mites are microscopic creatures that are typically less than a millimeter in length. They are most commonly found in aged cheeses, particularly those that are stored in damp, dark conditions. Cheese mites are known for their ability to consume the molds and yeasts that grow on the surface of cheese, which can contribute to the cheese's flavor and texture.

Role in Cheese Production

In the production of certain types of cheese, such as Mimolette and Milbenkäse, cheese mites are intentionally introduced to the cheese during the aging process. The mites burrow into the cheese, consuming the molds and yeasts and excreting enzymes that help to break down the cheese's proteins and fats. This process, known as bio-ripening, can significantly alter the cheese's flavor and texture, often resulting in a stronger, more complex taste.

Health Concerns

While cheese mites are generally considered safe for human consumption, they can cause allergic reactions in some individuals. Symptoms can include itching, redness, and swelling, particularly in individuals who are allergic to dust mites. In rare cases, cheese mites can also cause Cheese Mite Dermatitis, a skin condition characterized by severe itching and inflammation.

In Popular Culture

Cheese mites have been featured in a number of scientific studies and documentaries, including the 1903 film Cheese Mites, which was one of the first examples of micro-cinematography.

See Also

• Cheese
• Mimolette
• Milbenkäse
• Acaridae
• Tyrophagus casei