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Cheese mites are mites (for instance Tyrophagus casei or other species) that are used to produce such cheeses as 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 ]
Tyrophagus casei, the cheese mite, is a species of mite which is inoculated into Milbenkäse and Altenburger Ziegenkäse cheese during their production. It is 0.45–0.70 millimetres (0.018–0.028 in) long, and feeds on cheese, corn, flour, old honeycombs, bird collections [clarification needed], and smoked meats.
Tyrophagus putrescentiae was first described by Franz von Paula Schrank in 1781, under the name Acarus putrescentiae.This original description covered both a mite and a springtail, collected from garden soil, flower pots and rotting leaves at an undisclosed location in the Austrian Empire, and provided too little information for the mite to be confidently assigned to any family. [2]
Milbenkäse ("mite cheese"), called Mellnkase in the local dialect and often known as Spinnenkäse ("spider cheese"), is a German speciality cheese.It is made by flavouring balls of quark (a type of soft cheese) with caraway and salt, allowing them to dry, and then leaving them in a wooden box containing rye flour and cheese mites for about three months.
The bright orange color of the cheese comes from the natural seasoning annatto. [5] When used in small amounts, primarily as a food colorant, annatto adds no discernible flavor [6] or aroma. The grey-colored rind of aged Mimolette occurs from cheese mites that are added to the surface of the cheese, which serve to enhance its flavor. [3]
The soul food of the Midwest. Morsels of gooey, creamy goodness. Heaven on earth. All are accurate descriptions of the delicious, versatile food known as cheese curds.
If you have questions about this cheese recall, contact Abbey Specialty Foods at 862-210-8150, Monday through Friday from 9 a.m. to 5 p.m. EST, or email info@abbeyspecialty.com.
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