Although many cheesemakers daily brush and wash their wheels to prevent damage from mites, there are many affineurs who believe mites can improve a cheese. In France there’s even a tradition to celebrate the evidence of cheese mites in a new aging cave because it signals that the environment is right for maturing cheese. And there are a couple of cheeses, Mimolette being the most famous, in which the activities of these little buggers are actually encouraged for both aesthetics and flavor.
Although I am no fan of eating cheese mites or the dust they leave behind, there doesn’t seem to be any harm in it. In fact, according to Wisconsin cheesemaker Mary Falk, there used to be a special spoon made many years ago that was specifically designed for scooping up a pile of mites and eating them “raw”!
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