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Tiny mites spark big battle over imports of French cheese
date:May 13, 2013
with large numbers of mites.

And Dutton says that while we may not like to think about bugs, they're a part of what makes cheese so delicious.

Cheese is absolutely alive, Dutton laughs. And all of that life the molds, bacteria, yeasts and mites help make cheese what it is. Dutton says that the mites on Mimolette can contribute flavors of their own (they have a somewhat earthy smell), and by eating into the rind, they can also increase aeration and the surface area in which the other microbes

12/20 20:58