The term “cheese bug” informally refers to tiny pests that can infest cheese, particularly aged varieties. While sometimes intentionally introduced in traditional cheesemaking, these microscopic creatures are generally considered a sign of spoilage when found in household cheese. This article clarifies the identity of these pests, how they might enter your home, potential concerns, and effective prevention and removal strategies.
Understanding “Cheese Bugs”
The primary organism referred to as a “cheese bug” is typically the cheese mite (Tyrophagus putrescentiae or Tyrophagus casei). These are minute arachnids, measuring approximately 0.3 to 0.5 millimeters in length, making them nearly invisible to the unaided eye. They are often translucent or pale in color and possess eight legs, similar to other mites. A large number of these mites often appears as a fine, brownish dust on the surface of cheese, which is a mixture of living mites, dead mites, their excretions, and cheese debris.
While cheese mites are the most common culprits, the term “cheese bug” can sometimes loosely refer to other pests like larder beetles or the larvae of cheese flies, known as cheese skippers. Cheese mites are distinct, as they are not insects but arachnids, thriving on the mold and proteins found on cheese rinds. Certain traditional cheeses, such as Mimolette from France or Milbenkäse from Germany, intentionally utilize these mites in their aging process to develop unique flavors and textures.
How They Get Into Your Home
Cheese mites, and other storage mites, often find their way into homes through contaminated food products. They can be present in low numbers on items like grains, flour, and dried fruits, not just cheese, and proliferate when conditions become favorable. These mites thrive in warm and humid environments, preferring temperatures between 45-55°F (7-13°C) and high humidity levels. Such conditions are ideal for the growth of mold, which serves as their primary food source.
Once inside a home, these tiny creatures can spread through various means. They are small enough to be carried on air currents or by hitchhiking on clothing. They can also crawl from one food item to another if stored in close proximity, particularly in pantries or food storage areas that are not consistently cool and dry. Infestations often begin subtly, with mites multiplying rapidly under suitable conditions, making early detection challenging.
Potential Risks and Concerns
While generally not considered a severe health threat, the presence of “cheese bugs” does raise several concerns. For most individuals, consuming a small number of cheese mites is harmless. However, for some people, prolonged or significant exposure, such as for cheese workers, can lead to allergic reactions like dermatitis or respiratory issues. These reactions are typically due to allergens present in the mites themselves or their waste products.
Beyond potential allergic responses, a substantial mite infestation indicates spoilage and a decline in food quality. Mites consume the cheese rind and can burrow into the cheese, altering its flavor, texture, and appearance. This activity can lead to off-flavors and an unpleasant dusty residue. In cases of heavy infestation, the food should generally be discarded, as the extensive presence of mites and their byproducts makes the cheese unappetizing and potentially unsanitary.
Effective Prevention and Removal Strategies
Preventing cheese mite infestations involves controlling environmental conditions that allow them to thrive. Proper cheese storage is key: ideally wrapped in wax or cheese paper (not plastic wrap) and refrigerated. Maintaining low humidity in food storage areas is also important, as mites require high humidity. Using a dehumidifier in damp areas can help deter them.
Regular cleaning of food storage areas, including cracks and crevices, helps eliminate potential breeding grounds and remove any existing mites. It is also advisable to inspect groceries carefully before bringing them home, especially aged cheeses or dry goods that might harbor these pests. If an infestation is discovered, discarding heavily infested food is recommended.
For affected surfaces, thorough cleaning with hot water destroys mites. For more persistent issues, some cheesemakers vacuum cheeses or apply diatomaceous earth to the rinds, which dehydrates the mites. These combined efforts help maintain a pest-free environment for your cheese.