The Fascinating World of Cheese Mites: A Microscopic Look

🔬Cheese mites, such as the species Tyrolichus casei, feed on the rye flour added to cheese, producing enzymes that help with fermentation and develop the cheese's flavor.

🧀Mimolette cheese owes its lemony flavor to a compound called neral, which is found in lemon oil and cheese mite secretions.

🐜Mites in cheese, like milbenkase and mimolette, can reproduce into a population large enough to lead to FDA intervention due to their presence exceeding the desired limit.

🧪Fungi, such as Penicillium roqueforti and Geotrichum candidum, are intentionally added to certain cheeses to create blue veins, velvety rinds, and unique flavors.

🎨Cheese, with its diverse ingredients sourced from the microcosmos, is considered an art form that caters to different tastes and preferences.

Are cheese mites harmful to consume?

—Cheese mites, when present in moderate numbers, are safe to consume and add flavor to the cheese. However, some people may be allergic to mites and may experience discomfort or adverse reactions.

Why did the FDA intervene with the mimolette cheese shipment?

—The FDA intervened with the mimolette cheese shipment due to the presence of mites exceeding their desired limit. While mites are a natural part of the cheese ripening process, excessive mite populations can be a cause for concern.

Do all cheeses contain mites?

—Not all cheeses contain mites. The presence of mites in the cheesemaking process depends on the specific cheese variety and the desired flavor profile. Some cheeses, like milbenkase and mimolette, intentionally incorporate mites for their unique taste.

What role do fungi play in cheese production?

—Fungi, such as Penicillium roqueforti and Geotrichum candidum, are intentionally added to certain cheeses to create distinct characteristics. These fungi break down fats, produce new flavors, and contribute to the overall aroma and texture of the cheese.

Is it safe to consume cheeses with visible mold?

—Consuming cheeses with visible mold can be safe depending on the type of mold. Some molds, like those used in the production of blue cheeses, are intentionally added and considered safe for consumption. However, other molds may indicate spoilage and should be avoided.

00:01A shipment of mimolette cheese was refused entry into the United States, sparking curiosity about its peculiar characteristics.

00:32The Food and Drug Administration discovered mites in the mimolette cheese shipment, leading to regulatory intervention.

01:30Cheese mites are a natural part of certain cheese varieties, such as milbenkase and mimolette. They contribute to the development of unique flavors and textures.

02:57Milbenkase cheese is ripened in a wooden box where mites feed on rye flour, aiding fermentation and adding to the cheese's taste.

03:36Mimolette cheese undergoes a process involving mites that eat the crust and leave behind tiny holes, shaping the ripening and flavor.

05:10Fungi, like Penicillium roqueforti and Geotrichum candidum, are intentionally introduced to some cheeses for their distinct flavors and textures.

06:26Cheeses such as blue cheese rely on the fungus Penicillium roqueforti to break down fats and create new flavors.

07:17The FDA's intervention with mimolette cheese stirred discussions about the artistic elements involved in cheesemaking.