In the fascinating world of cheese, there exists a secret ingredient that not many are aware of – microscopic creatures known as cheese mites.
These minuscule beings, barely visible to the naked eye, play a vital role in enhancing the flavor of certain beloved cheeses like French Mimolette or German MilbenkƤse.
However, in May 2013, a peculiar incident occurred that shed light on the presence of these elusive mites and captured the attention of cheese enthusiasts worldwide. Picture this: a shipment of approximately 1.5 tons of seemingly ordinary cheese arrives at the shores of the United States. Its appearance is perfectly normal, leaving no room for suspicion. Yet, behind its unassuming exterior lay an unexpected problem – a tiny army of mites.
This revelation was made by none other than the Food and Drug Administration (FDA), responsible for ensuring the safety and quality of food products entering the country.
At first glance, one might wonder why a shipment of cheese was refused entry due to the presence of these microscopic creatures. After all, cheese is known to derive its distinctive flavors from various sources, such as bacteria or mold. However, the cheese mites hold a special place in the realm of gastronomy, infusing cheeses with a delightful and unique taste.
To understand the magic these mites bring to the cheese-making process, we turn to Journey to the Microcosmos, a renowned source of knowledge about the microscopic world. They explain that these tiny organisms not only reside on the surface of the cheese but also feast upon it, leaving their mark in the form of a lemony essence.
As they consume the cheese, they release enzymes that break down its proteins, altering its flavor profile in the most extraordinary way. The allure of French Mimolette and German MilbenkƤse cheese lies not only in their intriguing taste but also in the journey these cheeses undergo.
Mimolette, with its striking orange hue and nutty flavor, owes its unique attributes to the cheese mites. These delightful creatures burrow through the cheese, creating networks of tunnels that facilitate the exchange of flavors and intensify the taste.
Similarly, MilbenkƤse, known as “mite cheese,” boasts a distinctive spicy flavor that results from the interaction between the mites and the cheese over several months. While the thought of consuming cheese inhabited by tiny mites may initially seem unappetizing, it is important to note that these creatures pose no harm to human health.
In fact, they have been an integral part of the cheese-making process for centuries. Their presence is carefully monitored by cheese artisans, who ensure that the mite population remains at an optimal level to maintain the desired flavor.
The incident involving the rejected shipment of cheese in 2013 served as a reminder of the intricate world that lies within our favorite dairy product. It sparked conversations among cheese connoisseurs, who marveled at the incredible role played by these unassuming mites. It also highlighted the importance of quality control in the food industry, ensuring that only the finest and safest products reach our tables.
So, the next time you savor a delectable piece of Mimolette or MilbenkƤse, take a moment to appreciate the complexity and artistry that goes into its creation. Let the knowledge of these cheese mites tickle your taste buds, adding a touch of wonder and appreciation to each bite. After all, it is the minute wonders of the natural world that make our culinary experiences truly extraordinary.
