Patrick Oconnell
Cheese mites are microscopic arachnids that feed on the rind of aged cheese. While they are harmless to humans, they can be a nuisance for cheese producers, as they burrow into the cheese and cause aesthetic and flavour defects. To get rid of cheese mites, cheese makers have employed various methods, including using vacuums, brushes, and compressed air to remove mites from the cheese surface. Other methods include using a second coat of wax, regular washing, cleaning, or brushing to keep mites away. While these methods may not completely eliminate mites, they can help reduce their population and minimise damage to the cheese.
| Characteristics | Values |
|---|---|
| Appearance | Microscopic arachnids |
| Habitat | Aged cheese, especially those with natural rinds |
| Diet | Fungi and mould on cheese rinds |
| Behaviour | Burrow into cheese, causing gaps and fissures, and turn cheese into brown dust |
| Impact on Cheese | Can enhance flavour, but can also ruin the cheese by transporting mould spores from the rind to the interior |
| Allergies/Harm | Can cause allergic reactions like dermatitis and respiratory allergies in rare cases |
| Prevention/Removal | Regular washing, cleaning, brushing, vacuuming, using high-pressure air guns, fumigation, double cloth bandages, and reduced aging temperatures |
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What You'll Learn
Regularly wash, clean or brush cheese to keep mites away
Regular washing, cleaning, and brushing are essential to keeping cheese mites at bay. These tiny mites, usually found on aged cheeses with natural rinds, can be challenging to detect with the naked eye. However, their presence is often indicated by a fine brownish dust on the cheese's surface. To prevent and control mite infestations, here are some detailed instructions:
Washing
Washing the cheese's surface can effectively disrupt mold networks, which mites favour as a food source. One approach is to use brine washing, which involves applying a saltwater solution to the cheese. Additionally, diluted hydrogen peroxide can be used for washing cheese, as it helps eliminate mites without damaging the natural rinds.
Cleaning
Thorough cleaning of the cheese's surroundings, including power washing and steam blasting, is crucial. This process should extend to the equipment and systems used, such as ventilation and cooling units, to prevent mites from inhabiting these areas and spreading. It is also beneficial to introduce humidity to the environment, as mites thrive in warm and humid conditions.
Brushing
Brushing the cheese's surface is a standard practice for controlling mite populations. This method should be performed regularly and can be done manually or with machines. Using a white brush, gently brush the cheese's surface, turning it periodically to ensure thorough coverage. Any mites that fall off during brushing can then be washed away.
It is important to note that while these methods can help deter and control mite infestations, they may not completely eradicate the mites. Additionally, early intervention is crucial, as mites can cause aesthetic and flavour defects in long-aged cheeses.
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Use a vacuum to suck mites off the cheese
Although cheese mites are harmless and even impart flavour to the cheese, they can be a nuisance. They are arachnids and can be seen with the help of a microscope or magnifying glass. They are especially attracted to aged cheese with a natural rind, which is their favourite food.
To get rid of cheese mites, one can use a vacuum to suck them off the cheese. This is one of the best ways to isolate and remove them from the cheese. It is also a good way to manage their population and reduce the damage they cause. Although it is nearly impossible to remove all the mites, a vacuum can help to control their numbers.
Vacuuming is a good option as it removes the mites without transferring them to another surface, which could lead to an infestation. A vacuum with a HEPA filter is a good choice, as it will catch the mites and reduce dust accumulation. The Hammacher Schlemmer Dust-Mite Eliminating Vacuum is one such option, which has been approved by the British Allergy Foundation.
Other ways to get rid of cheese mites include using brushes, compressed air, or high-pressure air guns to blast them off the cheese.
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Use high-pressure air guns to blow mites off
Although it is nearly impossible to remove all cheese mites from a block of cheese, using high-pressure air guns to blow them off is one of the most effective ways to manage their population. Cheese mites are arachnids that feed on the fungi that grow on cheese rinds. They are most commonly found on long-aged cheeses that have developed a natural rind, such as clothbound cheddar or Tomme de Savoie. These cheeses provide the ideal environment for mites, as they are dry and have a rind densely colonized by moulds, their main source of food.
High-pressure air guns are an effective tool for removing cheese mites from the surface of cheeses. They work by delivering a powerful blast of air that dislodges the mites from the cheese rind. This method is often used in conjunction with vacuums and brushes to temporarily reduce mite populations and minimize damage to the cheese.
When selecting an air blow gun for this purpose, it is important to choose one that provides sufficient airflow power to effectively remove the mites without damaging the cheese. Some features to consider include the air inlet size, nozzle type, and pressure capacity. For example, the Milton® S-160CHIP Blow Gun has a chip guarding shield that prevents debris blowback, while the Pistol Grip Blow Gun is crafted from durable zinc die-cast with chrome plating. Another option is the VIAIR High-Pressure Air Blow Gun, which delivers a high-pressure airflow to swiftly clear surfaces of dust and debris.
It is worth noting that while these tools can help manage mite populations, they do not provide a permanent solution. Regular washing, cleaning, and brushing of the cheese and its storage area can also help keep mite populations at bay. Additionally, reducing the aging temperature of the cheese can limit mite damage.
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Reduce aging temperatures to limit mite damage
While cheese mites are harmless and even welcomed in some cheeses, they can be a nuisance to cheese producers. They are attracted to the warm and humid conditions in which cheese is stored, and their presence can cause gaps and fissures in the cheese, allowing moulds to enter.
Cheese mites are only found in long-aged cheeses that develop a natural rind. They prefer dry cheeses with a rind that is densely colonized by moulds, their main source of food. They munch on the fungi on and in the rind and burrow into the cheese.
To manage mite populations, cheese makers have developed various approaches. Some use vacuums to suck off cheese mites from the surface of cheeses, while others use high-pressure air guns or brushes to remove them. However, these methods do not completely eliminate the mites but only reduce their numbers and minimize damage to the cheese.
Reducing aging temperatures can also limit mite damage. For example, aging cheese at 8°C greatly reduces cheese mite activity. However, this can also affect the activity of other enzymes and bacteria, potentially influencing flavour development. This approach is used by some Comté producers, while Swiss AOC Gruyère must be aged above 12°C.
While there is no cure for cheese mites, good cheese storeroom husbandry practices can help keep them at bay. Regular washing, cleaning, or brushing can deter mites. Applying a lard or plastic coat can also prevent mites from accessing the cheese.
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Apply a second coat of wax to prevent mite infestation
Cheese mites are arachnids that feed on the mould and fungi that grow on the rinds of aged cheeses. While they are harmless to humans, they can cause allergic reactions in rare cases. They can also cause headaches for cheese producers by burrowing into the cheese and causing gaps and fissures, which allow mould to enter and affect the flavour of the cheese.
To prevent mite infestations, cheese makers have developed a variety of approaches. One common method is to use a vacuum to suck the mites off the cheese's surface. Others use high-pressure air guns to blow the mites off. Reducing the ageing temperature can also help limit mite damage. However, none of these approaches can completely eliminate the mites, and they are challenging to control, as a typical female mite can lay hundreds of eggs in its lifetime.
Beekeepers also face similar issues with wax moths, which are considered troublesome pests, especially in the southern United States. Weakened bee colonies are more susceptible to wax moth infestations, and once established, they can be difficult to eradicate. To prevent and control wax moth infestations, beekeepers can implement several measures:
- Maintaining a high bee-to-comb ratio is recommended for effective wax moth control.
- Regularly monitoring bee colonies for signs of infestation is crucial, especially when the colony is weakened by factors such as swarming, starvation, or disease.
- Ensuring a clean environment can help minimise the incidence of wax moth infestations.
- Freezing individual frames containing wax moth larvae can control the pest, but it is usually unsuccessful in saving a weak colony.
- Heat treatment can be effective in killing all life stages of wax moths. However, specific temperature guidelines must be followed to avoid damaging the combs and beeswax.
By following these measures, beekeepers can proactively manage wax moth infestations and minimise their impact on bee colonies. While some of these methods may be applicable to cheese mite prevention, further research is needed to determine the most effective strategies for controlling cheese mites.
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Frequently asked questions
While it is nearly impossible to remove all cheese mites, there are a few ways to manage their population. Vacuums, brushes, and compressed air can be used to blast mites off the rind. Applying a second coat of wax can also prevent mites from entering waxed cheese. Regular washing, cleaning, or brushing can also keep them away.
Cheese mites are harmless and do not bite. They do not colonize the human body. However, they can cause allergic reactions like dermatitis in rare cases.
Cheese mites are arachnids and are related to spiders and scorpions. They are barely visible to the naked eye, but can be seen with a magnifying glass or microscope.
Cheese mites are attracted to aged cheese with a natural rind that is humid and warm (around 15°C). They feed on the mould and fungi that grow on the rind.
You may notice brown dust on the surface of the cheese, which contains mites and their faeces. If you look closely, you may also see tiny pieces of the rind moving.
