I "mite" think twice before I bite into my next slice of favorite cheese... The Food and Drug Administration proposed recently to limit the quantity of tiny "mites" that could occupy imported cheese, even though living, crawling mites are a feature desired by aficionados. ("Cheese is absolutely alive!" proclaimed microbiologist Rachel Dutton, who runs the "cheese laboratory" at Harvard University.) In fact, cheese is home to various molds, bacteria and yeasts, which give it flavor, and sellers routinely use blowers to expel excessive critters, but the FDA now wants to limit them to 6 bugs per square inch. However, according to a May report on NPR, lovers of some cheeses, especially the French Mimolette, object, asserting both an indifference to the sight of mites creeping around -- and a fear of taste-loss (since the mites burrow into the hunk, aerating it and extending the flavor). [NPR, 5-11-2013] - via newsoftheweird/archive/index.html
Posted on: Mon, 10 Jun 2013 12:23:07 +0000
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