Cheese mite explained

Cheese mites are mites (for instance Tyrophagus casei or other species) that are used to produce such cheeses as German: [[Milbenkäse]], Cantal and Mimolette. The action of the living mites on the surface of these cheeses contributes to the flavor and gives them a distinctive appearance.^[1] A 2010 scanning electron microscope study found that Milbenkäse cheese was produced using Tyrophagus casei mites, while Mimolette cheese used Acarus siro mites (also known as flour mites).^[2] Mimolette cheese, in particular, has live cheese mites in its rind which is thought to contribute to the cheese's distinct rind texture.^[3]

Some cheese mite species, such as Tyrophagus putrescentiae and Acarus siro, are mycophagous and the fungus species they digest are determined by the digestive enzymatic properties accordingly of each species.^[4]

See also

• Cheese fly, Piophila casei
• The Cheese Mites, a 1903 documentary film

Notes and References

1. Web site: Mimolette Cheese . 2007 . Cheese Facts . 7 September 2011 . https://web.archive.org/web/20110906080219/http://www.cheesefacts.org/mimolette_cheese/mimolette_cheese.html . 2011-09-06 . dead .
2. J.P. . Melnyk . A. . Smith . C. . Scott-Dupree . M.F. . Marcone . A. . Hill . August 2010 . Identification of cheese mite species inoculated on Mimolette and Milbenkase cheese through cryogenic scanning electron microscopy . Journal of Dairy Science . 93 . 8 . 3461–3468 . 10.3168/jds.2009-2937 . 20655414. free . 10214/2629 . free .
3. Barile, D. (2021). Can cheese mites, maggots and molds enhance bioactivity? Peptidomic investigation of functional peptides in four traditional cheeses. Food & Function., 12(2), 633–645.
4. De Dea Lindner, J. (2018). Stored products mites in cheese ripening: Health aspects, technological and regulatory challenges in Brazil. Journal of Stored Products Research., 76, 116–121.