cheese mite
Tyroglyphus longior latin

When used for this purpose, they may be referred to as "cheese mites".

"The little cheese mites held debate," he says, "as to who made the cheese.

Includes The Cheese Mites (1903), the first science documentary meant for the public.

Cheese mites are used in cheese maturing elsewhere.

A gentleman is put off his lunch by a microscopic view of the cheese mites in his Stilton cheese sandwich.

Cheese Mites; or, Lilliputians in a London Restaurant (1901)

The elder, Étería Menphaís, also recently declared that all cheese mites are to be counted into the village population.

The greyish crust of aged Mimolette is the result of cheese mites intentionally introduced to add flavor by their action on the surface of the cheese.

The Jeannots rapidly adopted the nickname of Magots (cheese mites) after their opponents boasted of aiming to crush them like mites.

Cheese mites, caused an outrage to cheese producers in the early 20th century, but it boosted the sales of cheap microscopes, as people became fascinated with what was inside their food.

In 1903, he created a one-minute-long science film named The Cheese Mites which features cheese mites crawling around on a piece of Stilton.

On the other hand, cheese mites or their digestive juices are not explicitly permitted as additives for cheese according to the relevant German food ordinances (Zusatzstoff-Zulassungsverordnung and Käseverordnung).

The Spanish Cabrales cheese of the Asturias region also contains living cheese mites, though they are few in number, inhabit the mold canals, and take no significant part in the maturation of this blue cheese.

In addition, other regions in Europe have traditional cheeses that rely on live arthropods for ageing and flavouring, such as the German Milbenkäse and French Mimolette, both of which rely on cheese mites.

Cheese Mites, or Lilliputians in a London Restaurant is a 1901 British short silent comedy film, directed by Walter R. Booth, featuring a gentleman being entertained by the little people who emerge from the cheese at his table.

I sit hour by hour sweating my brain to the bone for the sake of your worthless life, and all whiles you, you ille- gitimate spawn of a snake with dandruff and a cheese mite, here you are making up to my own secretary hired with my own hard-earned money!

Other French cheeses - mainly from the Massif Central, the French Alps and the Pyrenees - sometimes host cheese mites in their crust more (e.g. old Cantal and Salers) or less (e.g. certain Tomme de Montagne varieties) by accident.